Carino Sour - Beer Recipe - Brewer's Friend

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Carino Sour

124 calories 11 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Kevin Peterson
Calories: 124 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created: Wednesday June 10th 2020
1.038
1.007
4.0%
7.5
2.9
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 26.2%
2.50 lb American - Wheat2.5 lb Wheat 38 1.8 16.4%
12 oz American - Rye12 oz Rye 38 3.5 4.9%
8 lb Raspberry8 lb Raspberry - (late fermenter addition) 3.15 0 52.5%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Wai-iti2 oz Wai-iti Hops Pellet 1.9 Boil 15 min 7.47 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
70 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Elkhorn
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 3.63 14.5  
Mash volume with grains 4.21 16.8  
Grain absorption losses -0.91 -3.6  
Remaining sparge water volume (equipment estimates 3.48 g | 13.9 qt) 3.53 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.95 g | 23.8 qt) 6 24  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.16 28.6
Equipment Profile Used: System Default
 
Notes

Mash at 152° F (67° C) for one hour and sparge at room temperature. Once the temperature of the wort reaches 120° F (49° C), add the unmilled 2-row to inoculate with Lactobacillus. The original recipe calls for 3 days in an electric smoker at 120° F (49°C), but I leave it at room temperature (average of 85° F (29° C)) for 7-10 days. When the pH reaches 3.1-3.3, add the hops and boil wort for 15 minutes. Cool wort, transfer to a clean, sanitized carboy, and add hydrated yeast and raspberries. Leave the fruit for 4-6 weeks, depending on the color and level of activity.

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  • Last Updated: 2020-08-13 23:34 UTC