Sour Base - Beer Recipe - Brewer's Friend

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Sour Base

134 calories 8.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.4 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Ian Thacker
Calories: 134 calories (Per 12oz)
Carbs: 8.6 g (Per 12oz)
Created: Monday January 3rd 2022
1.042
1.003
5.1%
0.0
5.2
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 71.8%
1.50 lb American - Vienna1.5 lb Vienna 35 4 15.4%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 10.3%
0.25 lb Belgian - CaraMunich0.25 lb CaraMunich 33 50 2.6%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop (High Krausen) 0 days 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
4 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 158 °F 150 °F 60 min
3.65 gal Sparge 158 °F 150 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.88 19.5  
Mash volume with grains 5.66 22.6  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 3.59 g | 14.4 qt) 2.99 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.4 25.6  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.87 31.5
Equipment Profile Used: System Default
 
Notes

12-24 hours on lacto before pitching yeast
Brewed 1/3/22
Pitched Lacto Plantarum
Pitched BE-134 @ +12hrs

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  • Last Updated: 2022-02-11 20:35 UTC