PB&J Sour - Beer Recipe - Brewer's Friend

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PB&J Sour

276 calories 27.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Elton Taylor
Calories: 276 calories (Per 12oz)
Carbs: 27.8 g (Per 12oz)
Created: Wednesday August 7th 2024
1.083
1.020
8.3%
0.0
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 57.1%
2 lb American - White Wheat2 lb White Wheat 40 2.8 14.3%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 7.1%
3 lb Briess - DME Golden Light3 lb DME Golden Light - (late boil kettle addition) 44.6 4 21.4%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 0 min 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 kg Lactobacillus Water Agt Boil 0 min.
4 oz Peanut butter extract Water Agt Secondary 0 min.
4 oz Grape extract Water Agt Secondary 0 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 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
Distilled water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Steeping 152 °F 152 °F 60 min
Add DME Temperature 152 °F 170 °F 10 min
6 gal Add Lactobacillus. Hold for 12 to 24 hrs until 3.6/3.2 PH Steeping 170 °F 90 °F 720 min
5 gal Boil Temperature 90 °F 200 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.12 g | 12.5 qt) 3.81 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.31 g | 25.2 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes
  1. Start with 7 gals distilled water. Extract the starch from the grain, 152 degrees 60 mins. Remove grains. Add DME
  2. Cool the wort to 90 degrees, add lactobacillus sour the wort (takes about 12 to 24 hrs), PH 3.6 to 3.2
  3. Return to boil 60 mins, add hops last 30 mins boil down to 5 gallons.
  4. Ferment (2 weeks).
  5. Add extract to 2nd keg
    I use an Electric brew kettle from Clawhammer
Last Updated and Sharing
 
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  • Last Updated: 2024-08-12 02:29 UTC