#004 - Hoppy Sour Beer - Beer Recipe - Brewer's Friend

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#004 - Hoppy Sour Beer

206 calories 17.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday September 29th 2017
1.063
1.011
6.9%
65.9
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 oz American - Pale 2-Row11 oz Pale 2-Row 37 1.8 7.1%
11 oz American - White Wheat11 oz White Wheat 40 2.8 7.1%
8 oz United Kingdom - Golden Promise8 oz Golden Promise 37 3 5.2%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 2.6%
6.50 lb Dry Malt Extract - Pilsen6.5 lb Dry Malt Extract - Pilsen 42 2 67.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 10.4%
154 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz CTZ0.5 oz CTZ Hops Pellet 15.5 Boil 30 min 11.41 7.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 30 min 34.05 30.8%
1 oz Azacca1 oz Azacca Hops Pellet 15 Whirlpool 30 min 20.43 15.4%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 4 days 30.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Raspberries Flavor Secondary 21 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal -- -- 154 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.07 g | 24.3 qt) 2.69 10.7  
Mash volume with grains (equipment estimates 6.07 g | 24.3 qt) 2.86 11.4  
Grain absorption losses (steeping) -0.27 -1.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 6.38 g | 25.5 qt) 3 12  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.69 10.7
Equipment Profile Used: System Default
 
Notes

Initial wort was made with only 2 lbs DME to keep gravity below 1.04. Brought wort to first boil and added 2 lbs of DME. Once dissolve, cooled wort to 110F and pitches to GoodBelly PlusShots (Mango) to kettle sour. Left pot with wort wrapped in blankets (to keep warm) for 72 hours.

Then, brought wort back to boil, added remaining DME, Sugar, and did the hop schedule.

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  • Last Updated: 2018-01-06 00:00 UTC