Sour Ale - Beer Recipe - Brewer's Friend

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Sour Ale

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Monday August 15th 2022
1.049
1.012
4.8%
36.4
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 kg Malteurop - 2 Row2.7 kg 2 Row 34.3 2.15 54%
2.30 kg Briess - Brewers Red Wheat Flakes2.3 kg Brewers Red Wheat Flakes 32.2 2 46%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Leaf/Whole 11 Boil at 100 °C 60 min 36.4 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Acetic acid Water Agt Mash 2 days
 
Yeast
- saccharomyces cerevisiae
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
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 pre-mashing Decoction 52 °C 52 °C 30 min
mashing Decoction 52 °C 68 °C 60 min
mash out Vorlauf 68 °C 78 °C 5 min
8 L sparging Sparge 78 °C 78 °C --
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.7
Mash volume with grains 19
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 16.1 L) 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 25.9  
Equipment Profile Used: System Default
 
Notes

[1] Mashing

  1. Pre mashing: 52°C, 30min
  2. Mashing: 68°C, 60min
  3. Mashing out: 78°C, 5min

    [2] Sparging
    : 70°C 8L

    [3] Chiling
    : 35°C

    [4] Acidify wort
    : pH 4.0 ~ 4.15

    [5] Souring
    : 35°C, 1~2Days for pH 3.2~3.7

    [6] Boiling
    : 102°C 60min

    [7] Chiling
    : 23°C

    [8] Yeast pitching
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  • Last Updated: 2022-08-15 07:30 UTC