KuningatarSour - Beer Recipe - Brewer's Friend

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KuningatarSour

332 calories 33.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Dominus Brewing
Calories: 332 calories (Per 500ml)
Carbs: 33.4 g (Per 500ml)
Created: Tuesday June 9th 2020
1.071
1.017
7.0%
0.0
5.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Finland - Pilsner Malt5 kg Pilsner Malt 37 2 46.5%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 4.7%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 4.7%
0.40 kg Brown Sugar0.4 kg Brown Sugar 45 15 3.7%
0.35 kg German - Acidulated Malt0.35 kg Acidulated Malt 27 3.4 3.3%
4 kg Mixed Berries - FI - Mixed Berries4 kg FI - Mixed Berries 3.15 0 37.2%
10.75 kg / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Table Salt Flavor Secondary 10 days
 
Yeast
Omega Yeast Labs - Brettanomyces Claussenii OYL-201
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
20 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 337 B cells required
- Lalbrew Voss Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 337 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 60.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Espoo (Pitkäkoski), Finland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Temperature 69 °C 69 °C 60 min
5.7 L Sparge 100 °C 100 °C --
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.4
Mash volume with grains 25.2
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 12.6 L) 13.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 4.5
Pre boil volume (equipment estimates 31.7 L) 33
Boil off losses -5.7
Post boil Volume 26
Going into fermentor 26
Total: 35.3  
Equipment Profile Used: System Default
 
Notes


Mäskäys 69-70ºC


Jäähdytys 40ºC ja hapatus Lacto Rhamnosuksella 72h.
Ei keittoa tai pastörointia hapatuksen jälkeen.
Hiivaksi Voss Kveik (jolloin ei tarvitse jäähdyttää), tai S-04 jolloin jäähdytys alle 30C.


Pääkäymisen jälkeen marjat ja vanilja

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  • Public: Yup, Shared
  • Last Updated: 2020-06-09 16:39 UTC