Cucumber Sour Ale - Beer Recipe - Brewer's Friend

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Cucumber Sour Ale

187 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday June 30th 2023
1.057
1.011
6.0%
8.9
21.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row - Toasted8 lb Pale 2-Row - Toasted 33 30 67.8%
3 lb American - White Wheat3 lb White Wheat 40 2.8 25.4%
0.80 lb German - Acidulated Malt0.8 lb Acidulated Malt 27 3.4 6.8%
11.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Saaz0.65 oz Saaz Hops Pellet 3.5 Boil at 212 °F 60 min 8.86 100%
0.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb cucumbers Flavor Secondary 2 days
1 tbsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5.90 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 16.01 psi       Temp: 39 °F       CO2 Level: 2.9 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
3.84 gal Strike 157 °F 145 °F 45 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.84 15.3  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 4.41 g | 17.7 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.73 30.9
Equipment Profile Used: System Default
 
Notes

Sour wort for 24-48hrs until PH of 3.3 - 3.5

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  • Last Updated: 2023-06-30 16:38 UTC