Philly Sour Base - 10gal - Beer Recipe - Brewer's Friend

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Philly Sour Base - 10gal

135 calories 9.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 50% (brew house)
Source: robotsinmyhead
Calories: 135 calories (Per 12oz)
Carbs: 9.4 g (Per 12oz)
Created: Thursday November 10th 2016
1.042
1.004
5.0%
0.0
3.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 55.6%
5 lb American - White Wheat5 lb White Wheat 40 2.8 27.8%
3 lb Cane Sugar3 lb Cane Sugar 46 0 16.7%
18 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 10 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
2g Table Salt
4g Gypsum
6g Calcium Chloride

3 tbsp Phosphoric Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike @ 163.5 Strike 162.3 °F 154 °F 60 min
4.7 gal Sparge 170 °F 160 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.1 gal (52.41 qt). Suggest reducing initial strike volume to 10.8 gal (43.2 qt) and adding 1.1 gal (4.41 qt) sparge/top-off. 11.9 47.6  
Strike water volume 11.9 47.6  
Mash volume with grains 13.1 52.4  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume 10 40  
Boil off losses    
Post boil Volume 10 40  
Volume into fermentor 10 40  
Total: 11.9 47.6
Equipment Profile Used: System Default
 
Notes

A no-boil sour base utilizing Lallemand Philly Sour.

Do not fear the no-boil. If you are concerned about infection, you can pasteurize the collected wort @ 180f for a few minutes.

This base is intended to ferment to terminal gravity + extra time for souring, then be kegged with flavorings or juice to 3.5vol

Strike: 6.25 @ 163.5f
Sparge 5 @ 180f

Split into 2 Corny Kegs @ 4.75 each

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  • Last Updated: 2021-08-19 22:25 UTC