Sour Test #1 - Beer Recipe - Brewer's Friend

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Sour Test #1

151 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 90 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: CGariepy
Calories: 151 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Thursday August 20th 2020
1.050
1.008
5.6%
6.1
3.6
5.3
21.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.28 kg American - Pilsner3.28 kg Pilsner 37 1.8 69.2%
1.24 kg German - Wheat Malt1.24 kg Wheat Malt 37 2 26.2%
0.22 kg German - Acidulated Malt0.22 kg Acidulated Malt 27 3.4 4.6%
4.74 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Willamette14 g Willamette Hops Pellet 4.5 Boil at 100 °C 30 min 6.07 100%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Oak Cubes Medium Toast $ 8.00 / oz
$ 8.00 		Flavor Secondary 30 days
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
11 ml Phosphoric acid Water Agt Sparge 1 hr.
$ 8.00
 
Yeast
Escarpment Labs - Tart Saison Ale
Amount:
1 Each
Cost:
$ 13.00 / each
$ 13.00
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 13.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 146.3 g       Temp: 18 °C       CO2 Level: 2.5 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
16.5 L Infusion 65 °C 65 °C 60 min
14 L Sparge -- -- --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.2
Mash volume with grains 17.3
Grain absorption losses -4.7
Remaining sparge water volume 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 23
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 14.4 L) 21
Estimated amount in fermentor 21
Total: 28.6  
Equipment Profile Used: System Default
"Sour Test #1" Straight (Unblended) Lambic beer recipe by CGariepy. All Grain, ABV 5.56%, IBU 6.07, SRM 3.61, Fermentables: (Pilsner, Wheat Malt, Acidulated Malt) Hops: (Willamette) Other: (Oak Cubes Medium Toast, Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Last Updated: 2021-03-02 14:13 UTC