Golden Sour Ale (Base Recipe) - Beer Recipe - Brewer's Friend

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Golden Sour Ale (Base Recipe)

164 calories 15.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sam Merritt
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Saturday August 15th 2020
1.050
1.010
5.2%
8.9
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pilsner7.5 lb Pilsner 37 1.8 71.4%
2 lb American - White Wheat2 lb White Wheat 40 2.8 19%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 4.8%
0.50 lb American - Vienna0.5 lb Vienna 35 4 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 0 min 8.85 50%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 50%
4 oz / $ 0.00
 
Yeast
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
Imperial Yeast - A20 Citrus
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
67 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
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
6.5 gal BIAB, mash, sparge Steeping 157 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.56 34.3  
Mash volume with grains 9.4 37.6  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Volume into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Base golden sour recipe to make fruited kettle sours, inspired by MTF's RareBarrel recipe posting:
http://www.milkthefunk.com/wiki/The_Rare_Barrel

Make lacto starter 24hrs in advance of brew day.

Add lactic acid to mash until PH of 4.5 is achieved.

Cool wort to 100F to pitch lacto and kettle sour around 80-100F until PH of 3.3 is achieved.

Bring kettle to boil for 10 mins, cool and add whirlpool hops, transfer to primary and pitch yeast.

Rack onto 4-8 pounds of fruit puree as fermentation slows (~5 days).

Let fermentation continue of fruit in secondary for another 4-8 days, or until desired flavor is achieved.

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  • Last Updated: 2020-08-15 19:00 UTC