Dill pickle sour - Beer Recipe - Brewer's Friend

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Dill pickle sour

134 calories 12.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.85 liters
Post Boil Size: 20.05 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 134 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Thursday December 10th 2020
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1.044
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11.1
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Canada Malting - SUPERIOR PALE ALE MALT2.5 kg SUPERIOR PALE ALE MALT 37 3.1 66.7%
1 kg American - White Wheat1 kg White Wheat 40 2.8 26.7%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 6.7%
3.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 60 min 10.24 66.7%
10 g Saaz10 g Saaz Hops Pellet 3.5 Whirlpool 0 min 0.88 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 kg Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.93 bar       Temp: 20 °C       CO2 Level: 2.52 Volumes
 
Target Water Profile
Niagara Teaching brewery
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 8 11 20 35 97.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 L Strike 67 °C 68 °C 60 min
20 L Sparge -- -- --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 13.7
Mash volume with grains 16.2
Grain absorption losses -3.8
Remaining sparge water volume 16.8
Mash Lauter Tun losses -0.9
Pre boil volume 25.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 20
Total: 30.5  
Equipment Profile Used: System Default
"Dill pickle sour" Gose beer recipe by Brewer #335832. All Grain, ABV 4.63%, IBU 11.11, SRM 4.27, Fermentables: (SUPERIOR PALE ALE MALT, White Wheat, Flaked Oats) Hops: (Saaz) Other: (Lactic acid)
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  • Last Updated: 2023-06-09 14:36 UTC