Edinburgh Sour 3 High Gravity - Beer Recipe - Brewer's Friend

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Edinburgh Sour 3 High Gravity

241 calories 15.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Smashface
Calories: 241 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Thursday September 24th 2015
1.080
1.006
9.8%
7.8
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg United Kingdom - Pale 2-Row3.6 kg Pale 2-Row 38 2.5 66.7%
1.80 kg Flaked Wheat1.8 kg Flaked Wheat 34 2 33.3%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Aged hops 50 g Aged hops Hops Leaf/Whole 1 Boil 120 min 7.84 100%
50 g / $ 0.00
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Med/Low
Optimum Temp:
27 - 29 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 70 °C 120 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.3 L) 27.3
Mash volume with grains (equipment estimates 30.8 L) 30.9
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 15
Volume into fermentor 15
Total: 27.3  
Equipment Profile Used: System Default
 
Notes

Brewed 25/09/2015
Tested 5/02/2016:
Gravity @ 1.010
PH @ 4.40
Hay, citrus, sherbert, orange peel, peach, manure, slick mouthfeel, farmyard, pencil shavings (and no sewage).
Added dregs from Cantillon 100% Lambic bio.

Tested 18.06.2016
Gravity @ 1.006
PH @ 3.1
Bottled 4.5L in half size champagne bottled priming with table sugar to 2.0 vols.
4.5L into a Demijon on 500g of dried goji berries. Rehydrated/sanitized berries for 5 minutes in boiling water.
3.6L into a Demijon with 900ml of Merlot grape juice which had a OG of 1.065

Bottled 9.10.16: Goji Lambic FG 1.015 PH 3.56 Bottled with champagne yeast and 2.5 Vols C02
Merlot FG 1.005 PH 3.3 Bottled with champagne yeast and 2.5 vols C02

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  • Last Updated: 2018-02-21 17:55 UTC