Sauergut - Beer Recipe - Brewer's Friend

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Sauergut

148 calories 14.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 0 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Thursday June 1st 2017
1.045
1.010
4.6%
0.0
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Belgian - Pilsner1.5 lb Pilsner 37 1.6 88.9%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 11.1%
1.69 lbs / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
118 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Rochester, MN
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 25 10 5 46 317
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 qt -- -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 1.46 5.8  
Mash volume with grains 1.6 6.4  
Grain absorption losses -0.21 -0.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 1 4  
Boil off losses    
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 1.46 5.8
Equipment Profile Used: System Default
 
Notes

Any pale malt will work. I used pilsner because that's what I had.

Do not boil. Strain, and cool to 120 degrees.
Put 2 to 3 ounces of whole pale malt in a gallon jug and transfer the wort over it. Top up all the way with boiled (deoxygenated) water and cover with plastic wrap and a rubber band. Don't leave more than 1/2 inch of headspace. Hold at 118 degrees for at least 3 days to sour, then it can be stored at room temperature.

Use to acidify the mash of future beers (it should be about 2% lactic acid) and top the jug back up with fresh unhopped wort to keep it going.

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  • Last Updated: 2017-06-06 04:20 UTC