Dark Sour Base (10L) - Beer Recipe - Brewer's Friend

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Dark Sour Base (10L)

163 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 30 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Thursday July 22nd 2021
1.053
1.014
5.1%
15.0
21.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Simpsons - Finest Pale Ale Maris Otter2 kg Finest Pale Ale Maris Otter 37 2.6 70.2%
0.25 kg United Kingdom - Crystal 15L0.25 kg Crystal 15L 34 15 8.8%
0.25 kg American - Caramel / Crystal 40L0.25 kg Caramel / Crystal 40L 34 40 8.8%
0.10 kg Weyermann - Roasted Barley0.1 kg Roasted Barley 29.9 432 3.5%
0.25 kg Weyermann - Melanoidin0.25 kg Melanoidin 34.5 27 8.8%
2.85 kg / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Yakima Valley Hops - Southern Passion7 g Southern Passion Hops Pellet 11.2 First Wort 30 min 15.03 100%
7 g / ¥ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Fruit Flavor Secondary 10 days
260 ml yakult Other Boil 2 days
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Other Primary 1 hr.
1.50 ml Lactic acid Other Kegging 0 min.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
High
Optimum Temp:
25 - 42 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
Strike -- 67 °C 90 min
1.5 L Sparge 76 °C 76 °C --
Starting Grain Temp: 27 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 10.4
Mash volume with grains 12.3
Grain absorption losses -2.9
Remaining sparge water volume (equipment estimates 8.2 L) 8.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14.9 L) 15
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 12
Going into fermentor 12
Total: 18.8  
Equipment Profile Used: System Default
 
Notes

7/22/2021: Added 5ml lactic acid before souring to lower ph 5.2 -> 4.4ish, looking for <3.3ph
20 hours incubation @ 40C: 3.65, 40 hours: 3.43, will add 1.5ml acid at kegging
Presour grav: 1.037, OG: 1.053...refractometers don't work with soured wort maybe?
Fermentation completed in a few days, added 1kg blueberries after 1 week, let sit for a week
Kegged 8/8/21 - Good level of sour, nice dark flavor notes. Hint of blueberry comes through. All in all, a resounding success :)

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  • Public: Yup, Shared
  • Last Updated: 2021-08-12 14:59 UTC