Cocción doble sours - Beer Recipe - Brewer's Friend

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Cocción doble sours

127 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 20 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 37.25 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joshua Ortega
No Chill: 5 minute extended hop boil time
Hop Utilization: 85%
Calories: 127 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Friday January 17th 2025
1.042
1.008
4.5%
5.8
4.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg The Swaen - Swaen Pilsner3.3 kg Swaen Pilsner 38 2 45.8%
3.30 kg Malteurop - Wheat Malt3.3 kg Wheat Malt 38 3.5 45.8%
0.60 kg Rice Hulls0.6 kg Rice Hulls 0 0 8.3%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 2.5 Boil 20 min 5.83 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
- Grain
Amount:
408.33 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.86 bar       Temp: 1.5 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L Temperature 51 °C 43 °C 10 min
6 L Temperature 100 °C 53 °C 10 min
7 L Strike 100 °C 66 °C 60 min
21 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.6
Mash volume with grains 26.4
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 23.7 L) 23.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 37.2 L) 37.3
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 35 L) 36
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 36 L) 35
Total: 45.4  
Equipment Profile Used: System Default
 
Notes

Sour Kettle Berliner Weisse
1.- Macerar y obtener cerca de 32 lt de mosto.
2.- Llevar el mosto a hervor por 10 minutos (o solo llevar a temperatura cercana al hervor si se prefiere)
3.- Agregar aproximadamente 14 ml de ácido láctico al 80%, para alcanzar un PH aproximado de 4.5.
4.- Enfríar el mosto a una temperatura cercana a 39°C
5.- Trasvasar y hacer barrido con CO2 (mantener en la misma olla y tapar con plástico de cocina si se prefiere)
6.- Inocular 50g de malta pilsner sin moler por cada galón de mosto.
7.- Fermentación láctica a 39 °C por 24 hrs o hasta alcanzar la acidez deseada (3.5-3.7 PH).
8.- Trasvasar el mosto a una olla sin los granos, llevar a hervor y hervir 15 minutos, seguir esquema de lupulado.
9.- Enfríar a temperatura de fermentación.
10.- Inocular con cepa de levadura S-04, fermentar como cualquier otra cerveza (20°C).

SG a 130 litros: 1.026
SG a 150 litros (Pre Boil): 1.024

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  • Last Updated: 2025-01-18 21:03 UTC