Sour Exbeeriment #1 - Beer Recipe - Brewer's Friend

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Sour Exbeeriment #1

242 calories 16.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Internet / Guy at White Labs store
Calories: 242 calories (Per 330ml)
Carbs: 16.9 g (Per 330ml)
Created: Tuesday October 3rd 2017
1.080
1.008
9.5%
3.5
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 55.6%
3 kg German - Pale Wheat3 kg Pale Wheat 39 1.5 33.3%
1 kg Cane Sugar1 kg Cane Sugar 46 0 11.1%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Citra0.2 oz Citra Hops Pellet 11 Boil 15 min 3.49 100%
0.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 402 B cells required
WLP672
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 65 °C 60 min
Sparge -- 77 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 24.8
Mash volume with grains 30.1
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 10 L) 11.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 26.5 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 20.8
Going into fermentor 20.8
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

Wlp672 kettle sour 2 days 109-112 - target 110F (43C)
pH readings at 24 hours and 48 hours.
boil 15 mins with 0.2oz citra + 1tsp irish moss + 0.5kg sugar
Cool to 22-25C
Pitch 644 at 22-25C
Ferment 18—22 pref 19.5C

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  • Last Updated: 2017-10-20 09:47 UTC