Perpetuum Sour - Beer Recipe - Brewer's Friend

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Perpetuum Sour

188 calories 11 g 330 ml
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Monday February 16th 2015
1.063
1.003
7.8%
7.7
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg German - Pilsner3 kg Pilsner 38 2.77 41.7%
2.70 kg United Kingdom - Maris Otter Pale2.7 kg Maris Otter Pale 38 8.51 37.5%
500 g Rolled Oats500 g Rolled Oats 33 4.37 6.9%
500 g Flaked Wheat500 g Flaked Wheat 34 3.84 6.9%
500 g United Kingdom - Wheat500 g Wheat 37 3.84 6.9%
7,200 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 4.41 Boil 20 min 7.65 100%
30 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g CALSUL Water Agt Mash 90 min.
10 g CALCHLF Water Agt Mash 90 min.
1.20 g PFT Fining Boil 15 min.
 
Yeast
The Yeast Bay - Mélange - Sour Blend
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Med/Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 386 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bitters and Pale Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
180 6 10 130 240 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 68 °C 60 min
14 L Sparge -- 75 °C 15 min
13 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.4 L/kg 17.3
Mash volume with grains 22
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 21.7 L) 24.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 34
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 42.1  
Equipment Profile Used: System Default
 
Notes

This is the start of my own home Solera project.
I have acquired a Theakstons Old Peculiar Oak Pin

I shall ferment the beer using the Melange culture and leave in the barrel for at least 6 months before removing approximately 10 lts for packing. At this point the barrel will be topped up to prevent any O2 getting in.

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  • Last Updated: 2015-04-23 12:14 UTC