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Sour

138 calories 10.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 49 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Sunday October 25th 2020
1.046
1.006
5.3%
9.1
5.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Muntons - Maris Otter7 kg Maris Otter 38 2.3 82.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 5.9%
0.50 kg Weyermann - CaraRed0.5 kg CaraRed 35 19.3 5.9%
0.40 kg German - Wheat Malt0.4 kg Wheat Malt 37 2 4.7%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 1.2%
8.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Galaxy12 g Galaxy Hops Pellet 14.25 Boil 30 min 9.14 100%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 g Sea salt Spice Mash 0 min.
2.70 g epsom salt Water Agt Mash 0 min.
7 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3.60 g Gypsum Water Agt Mash 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
rever
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
60 L Strike 62 °C 64 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.76 L. Suggest reducing initial water volume to 45.4 L and adding 0.36 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 12.8
Mash volume with grains 18.4
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 42.4 L) 45.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.8 L) 49
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 40 L) 42
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 42 L) 40
Total: 58.4  
Equipment Profile Used: System Default
"Sour" Fruit Lambic beer recipe by Brewer #335552. All Grain, ABV 5.3%, IBU 9.14, SRM 5.01, Fermentables: (Maris Otter, Flaked Oats, CaraRed, Wheat Malt, Acidulated Malt) Hops: (Galaxy) Other: (Sea salt, epsom salt, Calcium Chloride (anhydrous), Gypsum)
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  • Last Updated: 2020-10-25 06:30 UTC