Sour - Beer Recipe - Brewer's Friend

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Sour

228 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Sunday September 26th 2021
1.068
1.022
6.1%
0.0
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb American - Pilsner3.3 lb Pilsner 37 1.8 45.5%
3.30 lb American - White Wheat3.3 lb White Wheat 40 2.8 45.5%
0.66 lb Lactose (Milk Sugar)0.66 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.1%
7.26 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Vanilla extract Spice Kegging 0 min.
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
5 g Citric acid Water Agt Mash 1 hr.
 
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) 66 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 0 7 30 30 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 160 °F 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.48 9.9  
Mash volume with grains 3 12  
Grain absorption losses -0.83 -3.3  
Remaining sparge water volume (equipment estimates 3.05 g | 12.2 qt) 3.6 14.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.45 g | 17.8 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -1.5 -6  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 6.08 24.3
Equipment Profile Used: System Default
"Sour" Experimental Beer recipe by Shaun Barone. All Grain, ABV 6.11%, IBU 0, SRM 4.67, Fermentables: (Pilsner, White Wheat, Lactose (Milk Sugar)) Other: (Vanilla extract, Calcium Chloride (dihydrate), Gypsum, Salt, Citric acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-09-26 21:31 UTC