Sour Belly - Beer Recipe - Brewer's Friend

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Sour Belly

212 calories 21.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Laura
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Wednesday January 24th 2018
1.064
1.016
6.3%
11.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 lb American - Pale 2-Row1.75 lb Pale 2-Row 37 1.8 71.8%
8 oz American - White Wheat8 oz White Wheat 40 2.8 20.5%
3 oz American - Vienna3 oz Vienna 35 4 7.7%
39 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.16 oz Saaz0.16 oz Saaz Hops Pellet 3.5 Boil 60 min 11.65 100%
0.16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 lb Raspberry Flavor Secondary 7 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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 21 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Upper St. Clair, PA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 8 26 40 97 124
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Temperature -- 158 °F 60 min
0.75 gal Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.06 g | 12.2 qt) 2.15 8.6  
Mash volume with grains (equipment estimates 3.26 g | 13 qt) 2.35 9.4  
Grain absorption losses -0.3 -1.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.51 g | 10 qt) 1.6 6.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 2.15 8.6
Equipment Profile Used: System Default
 
Notes

Kettle Souring process:

  1. Mash grain for 45-60 minutes
  2. Sparge for 5-10 minutes
  3. Boil wort for 5 minutes (sanitation purposes)
  4. Cool down to 120 F
  5. Add Lactic acid to reach a pH of 4.5
  6. Pitch bacteria-strain yeast** into wort/kettle
  7. Cover and keep in a warm place 1-3 days

    **Yeast: WLP 677
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  • Last Updated: 2018-02-04 04:49 UTC