La Mancha Sour - Beer Recipe - Brewer's Friend

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La Mancha Sour

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.56 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric Muhlheim
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Tuesday May 11th 2021
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OG: 1.070 FG: 1.026 ABV: 5.8% IBU: 13

1.048
1.009
5.1%
12.3
4.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Mecca Grade - Lamonta (American Pale)5 lb Lamonta (American Pale) 37 3 45.5%
5 lb Bestmalz - BEST Spelt5 lb BEST Spelt 37.7 2.2 45.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Elixir0.5 oz Elixir Hops Pellet 6 Boil 60 min 12.31 33.3%
1 oz Elixir1 oz Elixir Hops Pellet 6 Boil 0 min 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Turmeric Spice Boil 20 min.
15 g Black Peppercorns Spice Boil 10 min.
5 lb Cherries Flavor Secondary 7 days
5 g Lemon Zest Flavor Secondary 7 days
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
Omega Yeast Labs - Sundew OYL-401
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 7.7       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 qt Strike 160 °F 149 °F 120 min
2 qt Temperature 212 °F 155 °F 60 min
4.4 qt Temperature 212 °F 165 °F 30 min
17.8 qt Sparge 212 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 6.06 24.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 8.56 34.2  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.56 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.56 g | 22.2 qt) 5.5 22  
Total: 10.19 40.7
Equipment Profile Used: System Default
 
Notes

Kettle sour with OYL-605

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  • Last Updated: 2022-04-23 00:16 UTC