Sour Attempt #2 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Sour Attempt #2

124 calories 10.7 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Wild Specialty Beer
Boil Time: 10 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 124 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Monday June 8th 2020
1.041
1.007
4.5%
0.0
2.8
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Canadian - Pale 2-Row3.5 kg Canadian - Pale 2-Row 36 1.75 93.3%
0.25 kg Rolled Oats0.25 kg Rolled Oats 33 2.2 6.7%
3.75 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
13 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Temperature 67.7 °C 64 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.6 L) 28.7
Mash volume with grains (equipment estimates 30.1 L) 31.1
Grain absorption losses -3.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23 L) 24
Boil off losses -1
Post boil Volume (equipment estimates 22 L) 22.7
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22.7 L) 22
Total: 28.7  
Equipment Profile Used: System Default
 
Notes

Heat mash water and add water additions minus lactic acid

Mash for 60 mins

Bring to a boil

Chill to 42 C

Add lactic acid

Pitch LAB culture

Sour in chamber at 42 C for ~48 hours

Bring to a boil after souring.

Aerate while chilling to 18C

Pitch Yeast
m
Ferment at 18C

Raise temp when krausen starts to drop

Last Updated and Sharing
 
281
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-06-09 23:13 UTC