Sour City Sabs - Beer Recipe - Brewer's Friend

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Sour City Sabs

234 calories 26.8 g .5 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 234 calories (Per .5L)
Carbs: 26.8 g (Per .5L)
Created: Thursday October 27th 2022
1.050
1.015
4.6%
11.5
4.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Gladfield - American Ale Malt3 kg American Ale Malt 37.3 2.54 62.5%
1 kg Gladfield - Wheat Malt1 kg Wheat Malt 38.8 2.13 20.8%
0.80 kg Gladfield - Big O, Malted Oats0.8 kg Big O, Malted Oats 27.5 2.28 16.7%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Charles Faram - Styrian Wolf15 g Styrian Wolf Hops Pellet 15.5 Boil at 75 °C 10 min 11.45 13%
100 g Yakima Valley Hops - Citra100 g Citra Hops Pellet 13.1 Dry Hop 2 days 87%
115 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
1 g Slaked Lime Water Agt Boil 0 min.
1 tsp Yeast Nutrient Other Boil 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
39 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
White Labs - Lactobacillus plantarum
Amount:
1 Each
Cost:
Attenuation (custom):
0.1%
Flocculation:
Low
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
39 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 10 0 150 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion 65 °C 68 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.5
Mash volume with grains 20.7
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 14 L) 13.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Will sour with WL Plantarum, prob down to 3.3 or so. Lactic acid to 4.5 before pitching plantyboiz.

Whoops! Lac-dicked to 3.8/9. Oh well! Added a little lime to raise, but not much.

Hit somewhere between 3.2 and 3.3. 1.050 OG.

Dumped wort on top of Citra. Whoopsied, as temp was around 41.5 deg C. Voss prob loves that shit though..

It's going nuts - about 1-2 hours later.

Piffed 80gm Sabro in when was slowing down a bit ( 24hrs ).

It's fucking nice!! Oooh yeah!

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  • Last Updated: 2022-11-06 11:21 UTC