Sour Fred - Beer Recipe - Brewer's Friend

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Sour Fred

164 calories 15.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sloughbrewer
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Thursday August 20th 2020
1.050
1.010
5.3%
10.0
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Wheat6 lb Dry Malt Extract - Wheat 42 3 100%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 20 min 9.98 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz FRUIT CONCENTRATE tbn Flavor Whirlpool 0 min.
 
Yeast
The Yeast Bay - Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
70 - 90 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Sacramento Suburban Water District North 2019
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
Boil water added to kettle (equipment estimates 6.05 g | 24.2 qt) 5.28 21.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 5.75 23  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.28 21.1
Equipment Profile Used: System Default
 
Notes

Post Brew Notes: Souring was a guess --used 2 oz of Latic Acid for 6.25 gallons. Could have been a little more and should have had a PH meter or solution to verify.

End product came out slight sour and still very good.

Maintained about 100 degree F for 36 hours using wrapped heating pad with towels for insulation and added halogen light under kettle with a timer/temperature controller.

OG 1.045 FG 1.014 ~ 4.07% Alc

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  • Last Updated: 2020-10-10 23:32 UTC