dry hopped sour - Beer Recipe - Brewer's Friend

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dry hopped sour

149 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.5 liters
Post Boil Size: 21.85 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 149 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Tuesday February 15th 2022
1.046
1.006
5.2%
11.0
4.2
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Weyermann - Pilsner6.5 lb Pilsner 36 1.5 65%
3 lb Great Western - White Wheat3 lb White Wheat 37 3.5 30%
0.50 lb Weyermann - Carahell0.5 lb Carahell 34 10 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Boil 10 min 3.6 20%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 10 min 7.43 80%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 ml Lactic acid Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
selection spring
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike -- 64 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.6
Mash volume with grains 19.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 15.8 L) 13.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 24.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 21.1 L) 21.9
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.7 L) 21
Total: 29.9  
Equipment Profile Used: System Default
"dry hopped sour" Straight (Unblended) Lambic beer recipe by Captain Sobel. All Grain, ABV 5.23%, IBU 11.03, SRM 4.22, Fermentables: (Pilsner, White Wheat, Carahell) Hops: (Citra) Other: (Lactic acid, Calcium Chloride (anhydrous))
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  • Last Updated: 2022-02-15 23:32 UTC