Case Study Sour Series - Beer Recipe - Brewer's Friend

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Case Study Sour Series

143 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.61 gallons
Post Boil Size: 11.11 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 143 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Tuesday October 6th 2020
1.043
1.013
3.9%
5.4
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb US - Pale 2-Row14 lb Pale 2-Row 37 1.8 75.7%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 8.1%
1 lb Munich Malt1 lb Munich Malt 36.8 7.87 5.4%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 5.4%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 5.4%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 3.62 50%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 1.79 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Mash 15 min.
4 g Gypsum Water Agt Other 0 min.
7 g Calcium Chloride (dihydrate) Water Agt Other 0 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
White Labs - Belgian Sour Mix WLP655
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/Low
Optimum Temp:
80 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 1 9 76.4 50.2 33.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 172 °F 158 °F 20 min
7 gal Sparge 212 °F 175 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.54 gal (50.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.54 gal (2.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.94 27.8  
Mash volume with grains 8.42 33.7  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 8.16 g | 32.7 qt) 8.24 32.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.54 g | 50.2 qt) 12.61 50.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.11 44.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.11 g | 44.4 qt) 11 44  
Total: 15.17 60.7
Equipment Profile Used: System Default
 
Notes

Water: Target ion levels under 100 ppm each.
Target mash pH 5.2-5.6 (This winds up to be 5.49 expected with additives)

Idea is to create a wort with low fermentability and even some starch remaining.

Ferment with primary WLP051.

After primary fermentation is complete, rack to your aging vessel of choice (shoot for as low oxygen permeability as possible to limit acetic acid) and add WLP655.

Once souring has reached our satisfaction (8-12 months typically), add the fruit. This series will split the sum batch into two different fruit options for maximum experimentation.


After 2-3 months, rack off fruit sludge and package.

Also see: https://www.homebrewersassociation.org/homebrew-recipe/sour-blonde-with-apricot/

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  • Last Updated: 2020-10-14 23:30 UTC