Thiol Sour - Beer Recipe - Brewer's Friend

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Thiol Sour

236 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 45 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.54 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Cooper
Calories: 236 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Sunday December 18th 2022
1.072
1.011
8.1%
13.4
4.4
5.4
20.03
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Avangard - Pilsner10 lb Pilsner $ 1.10 / lb
$ 10.97 		37.3 1.7 69%
3 lb Briess - Wheat Malt, White3 lb Wheat Malt, White $ 1.14 / lb
$ 3.42 		39.1 2.5 20.7%
1.50 lb Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose - (late boil kettle addition) $ 2.75 / lb
$ 4.13 		42 0.5 10.3%
14.50 lbs / $ 18.52
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Cascade1 oz Cascade Hops $ 0.81 / oz
$ 0.81 		Pellet 7.3 Mash 0 min 5.22 57.1%
0.75 oz Yakima Valley Hops - Hüll Melon0.75 oz Hüll Melon Hops $ 0.94 / oz
$ 0.70 		Pellet 8.4 Boil 10 min 8.19 42.9%
1.75 oz / $ 1.51
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
9.72 ml Lactic acid Water Agt Mash 1 hr.
1.60 g Salt Water Agt Mash 1 hr.
4 g Ascorbic Acid $ 0.00 / g
$ 0.00 		Water Agt Mash 0 min.
1 oz Coriander Seed Spice Boil 5 min.
0.50 oz Sea salt Water Agt Boil 5 min.
6.97 ml Lactic acid Water Agt Sparge 1 hr.
1.25 oz Phantasm Thiol Powder Flavor Whirlpool 0 min.
 
Yeast
Omega Yeast Labs - Star Party - OYL 404
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
60 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 25.61 psi       Temp: 70 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.55 gal Strike 160 °F 148 °F 45 min
3.87 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.55 18.2  
Mash volume with grains 5.55 22.2  
Grain absorption losses -1.63 -6.5  
Hops absorption losses (mash) -0.04 -0.2  
Remaining sparge water volume (equipment estimates 3.65 g | 14.6 qt) 3.9 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.29 g | 25.1 qt) 6.54 26.2  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 8.45 33.8
Equipment Profile Used: System Default
 
Notes

Boil wort ~5 min. w/ chiller to sterilize
Cool to 90 deg.
Check pH and adjust w/ lactic acid to 4.0-4.3 (~0.1 pH per 1mL)
Pitch 5 GoodBelly capsules (50 billion cells)
Plastic wrap over kettle w/ lid on.
Purge w/ CO2
Temp control at 90 deg. w/ carboy heater inside chest freezer

Check pH until 3.0-3.7 (target 3.5-3.6 for a nicely approachable summer beer)

1L yeast starter (1L to 100g LDME)

Lightly crush coriander seeds in mortar and pestle

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  • Last Updated: 2023-01-23 03:46 UTC