Farmhouse Sour - Beer Recipe - Brewer's Friend

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Farmhouse Sour

120 calories 9.9 g 330 ml
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 35 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 120 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Wednesday December 2nd 2015
1.040
1.006
4.4%
9.5
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.86 kg Dry Malt Extract - Wheat0.86 kg Dry Malt Extract - Wheat 42 3 63.7%
0.14 kg Cane Sugar0.14 kg Cane Sugar 46 0 10.4%
0.35 kg Dry Malt Extract - Wheat0.35 kg Dry Malt Extract - Wheat 42 3 25.9%
1.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Warrior3 g Warrior Hops Pellet 16.5 Boil 35 min 9.5 100%
3 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.50 g Lactic acid Other Other --
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Wyeast 3711
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 14.5 L) 11.1
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 15.3 L) 12
Boil off losses -3.3
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume 12
Going into fermentor 12
Total: 11.1  
Equipment Profile Used: System Default
 
Notes

Method:
Make lactobacillus starter. Dissolve malt and water, add lactic acid. Kettle sour with lactobacillus, then boil with just a touch of bittering hops. Ferment with US-05. Split and add raspberries, blackberries, passionfruit to some volumes.

Yeasts:

White Labs 677 Lactobacillus delbrueckii (make a ~2 L starter with DME and yeast nutrient)
(or Wyeast L5223-PC Lactobacillus brevis)
(or WLP672 Lactobacillus Brevis)

"The Lactobacillus Delbrekii that you can buy from the beer yeast companies is homofermentative, and Meyer feels this is less good than heterofermentative species like Lactobacillus Brevis, which is common on malted barley from the malting process itself."
But it seems whitelabs themselves think delbrekii is more suited. But people disagree! ugh.

Aim for 3.5 volumes CO2.
Safale US-05 Chico

This guy reckons you can culture yoghurt for a berliner weisse:
http://www.seriouseats.com/recipes/2015/08/how-to-brew-sour-beer-recipe.html

Aim for ~15 IBU (or ~10 if the sourness is decent). Not sure I need a 60 minute boil. Pitch wyeast smack pack directly with a spoon of 3711 to help.

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  • Last Updated: 2015-12-29 00:33 UTC