Sour Ale Philly sour base - Beer Recipe - Brewer's Friend

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Sour Ale Philly sour base

165 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 10 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Kevin Peterson
Calories: 165 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Friday February 12th 2021
1.051
1.006
5.9%
30.0
3.4
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 70%
1.50 lb American - Wheat1.5 lb Wheat 38 1.8 15%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 15%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Citra4 oz Citra Hops Pellet 11 Whirlpool 10 min 29.96 100%
4 oz / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Elkhorn
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
7 gal Temperature -- 148 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5 20  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 2.4 g | 9.6 qt) 2.5 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.9 g | 23.6 qt) 6 24  
Boil off losses -0.25 -1  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.85 g | 23.4 qt) 5.5 22  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

60 min mash
Lower PH to 4.5 with lactic acid
raise temp to boiling and hold x 10 minutes
drop temp to 70F
Add fruit mid fermentation

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  • Last Updated: 2021-02-12 23:20 UTC