I Call BS - Beer Recipe - Brewer's Friend

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I Call BS

123 calories 9.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 2.7 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.7 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 99%
Calories: 123 calories (Per 12oz)
Carbs: 9.5 g (Per 12oz)
Created: Saturday April 17th 2021
1.038
1.005
4.3%
10.1
4.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb German - Bohemian Pilsner2 lb Bohemian Pilsner 38 1.9 47.1%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 47.1%
4 oz Cane Sugar4 oz Cane Sugar - (late boil kettle addition) 46 0 5.9%
4.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Hallertau Blanc7 g Hallertau Blanc Hops Pellet 10 Boil 14 min 10.1 100%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Lactic acid Water Agt Mash 0 min.
1.25 g Gypsum Water Agt Mash 0 min.
0.75 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
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) 34 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.1 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Bru'n Water Yellow (<6 SRM) Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 154
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.94 g | 19.8 qt) 4.75 19  
Mash volume with grains (equipment estimates 5.26 g | 21 qt) 5.07 20.3  
Grain absorption losses -0.5 -2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.19 g | 16.8 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2.7 10.8  
Volume into fermentor 2.7 10.8  
Total: 4.75 19
Equipment Profile Used: System Default
 
Notes

A basic blonde sour testing out Philly Sour yeast and cleaning out some of my Hallertau Blanc.

The addition of strait sugar is to promot lactic acid formation from the Philly Sour yeast I am unsure what the actual ABV will turn out to be after that sugar is metabolized early.

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  • Last Updated: 2021-04-18 22:59 UTC