Grape sour - Beer Recipe - Brewer's Friend

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Grape sour

139 calories 12.2 g 330 ml
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 2000 liters (fermentor volume)
Pre Boil Size: 1800 liters
Pre Boil Gravity: 12.6 °P (recipe based estimate)
Post Boil Gravity: 11.4 °P (recipe based estimate)
Efficiency: 78% (steeping grains only)
No Chill: 20 minute extended hop boil time
Calories: 139 calories (Per 330ml)
Carbs: 12.2 g (Per 330ml)
Created: Wednesday October 12th 2022
11.4 °P
2.1 °P
5.0%
8.7
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
350 kg Viking - Pilsner Organic350 kg Pilsner Organic 37 2 90.9%
35 kg Crisp Malting - Flaked Torrified Oats35 kg Flaked Torrified Oats 33 3.2 9.1%
385 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
300 g Columbus300 g Columbus Hops Pellet 15 Boil 60 min 5.97 7.9%
1,500 g Hallertau Blanc1500 g Hallertau Blanc Hops Pellet 10 Whirlpool at 95 °C 0 min 2.7 39.5%
2,000 g Hallertau Blanc2000 g Hallertau Blanc Hops Pellet 10 Dry Hop 0 days 52.6%
3,800 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
78 g Protafloc Fining Mash 10 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Kilograms
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 7989 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 7989 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
CaCl 150g
LA 250ml

add to mash
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 65 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 2014.7 L. Suggest reducing initial water volume to 45.4 L and adding 1969.3 L sparge/top-off.  
Heat water added to kettle (equipment estimates 2399.7 L) 2185
Mash volume with grains (equipment estimates 2399.7 L) 2439.1
Grain absorption losses (steeping) -385
Pre boil volume (equipment estimates 2014.7 L) 1800
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil volume 2007.5
Hops absorption losses (whirlpool, hop stand) -7.5
Going into fermentor 2000
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 2185  
Equipment Profile Used: System Default
 
Notes

-Target post boil pH 4,4-4,5
-Wort on top of 1 box of riesling skins. Purge tank with co2.
-Wort in tank should be ~40c ->2x sour pitch first day
-Bubble through first days wort with co2.
-pitch 4kg US-05 on Saturday. Pump over to oxygenate wort.

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  • Last Updated: 2023-03-29 11:38 UTC