Lemon lactose sour - Beer Recipe - Brewer's Friend

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Lemon lactose sour

197 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14.26 liters
Post Boil Size: 11.27 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Monday June 7th 2021
1.064
1.016
6.3%
23.9
5.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.63 kg American - Pilsner1.63 kg Pilsner 37 1.8 53.4%
598.28 g German - Wheat Malt598.28 g Wheat Malt 37 2 19.6%
288.10 g Crisp Malting - Caramalt288.1 g Caramalt 34 15 9.4%
288.10 g Bestmalz - BEST Chit Malt288.1 g BEST Chit Malt 23 1.4 9.4%
200 g Lactose (Milk Sugar)200 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.5%
50 g Maltodextrin50 g Maltodextrin - (late boil kettle addition) 39 0 1.6%
3,054.48 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
77 g Citra77 g Citra Hops Pellet 11 Whirlpool at 80 °C 20 min 23.87 100%
77 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
155 g Lemon Flavor Whirlpool 20 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1.70 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
0.92 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Updated Free time water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
162.1 2 2 219.3 76.6 44
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.2 L Infusion 73 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 10.2
Mash volume with grains (equipment estimates 12 L) 12.1
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 10.3 L) 7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 14.3
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Post boil Volume 11.3
Hops absorption losses (whirlpool, hop stand) -0.4
Top off amount 0.1
Going into fermentor 11
Total: 18  
Equipment Profile Used: System Default
"Lemon lactose sour" Fruit Lambic beer recipe by Griffdabrew. All Grain, ABV 6.31%, IBU 23.87, SRM 5.6, Fermentables: (Pilsner, Wheat Malt, Caramalt, BEST Chit Malt, Lactose (Milk Sugar), Maltodextrin) Hops: (Citra) Other: (Lemon, Calcium Chloride (anhydrous), Gypsum, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-06-13 16:28 UTC