My Sour - Beer Recipe - Brewer's Friend

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My Sour

185 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 32.2 liters
Post Boil Size: 26.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Juan Humberto Zuniga Rodriguez
Calories: 185 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Monday December 6th 2021
1.057
1.007
6.6%
11.0
4.2
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.72 kg Avangard - Pale Ale Malt2.72 kg Pale Ale Malt 39 2 46.2%
2.22 kg Castle Malting - Château Wheat Blanc2.22 kg Château Wheat Blanc 38 1.8 37.7%
313.52 g Castle Malting - Château Acid (Malta Acida)313.52 g Château Acid (Malta Acida) 34 4.1 5.3%
0.64 kg Flaked Oats0.64 kg Flaked Oats 33 2.2 10.9%
5.89 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g Yakima Valley Hops - East Kent Golding28.3495 g East Kent Golding Hops Pellet 4.4 Boil 30 min 11 100%
28.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.67 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.83 g Gypsum Water Agt Mash 1 hr.
50 ml Phosphoric acid Water Agt Mash 1 hr.
5.67 g Irish Moss Fining Boil 15 min.
226.80 g Corn Sugar Fining Boil 15 min.
283.50 g Lactose Fining Boil 15 min.
0.18 g SpringFerm BR-2 Fining Boil 15 min.
6 lb raspberries Flavor Secondary 7 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.26 bar       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Heredia, San Francisco
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 5 10 75 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.9 L Infusion 65 °C 65 °C 60 min
13.2 L Sparge 80 °C 80 °C --
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.8
Mash volume with grains 12.7
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 26.5 L) 30.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 32.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 22.7 L) 26.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.5 L) 22.7
Total: 39  
Equipment Profile Used: System Default
"My Sour" Experimental Beer recipe by Juan Humberto Zuniga Rodriguez. All Grain, ABV 6.56%, IBU 11, SRM 4.16, Fermentables: (Pale Ale Malt, Château Wheat Blanc, Château Acid (Malta Acida), Flaked Oats) Hops: (East Kent Golding) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid, Irish Moss, Corn Sugar, Lactose, SpringFerm BR-2, raspberries)
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  • Last Updated: 2022-04-26 18:39 UTC