Rhubarb Sour - Beer Recipe - Brewer's Friend

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Rhubarb Sour

146 calories 16.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Me
Calories: 146 calories (Per 12oz)
Carbs: 16.5 g (Per 12oz)
Created: Friday February 9th 2018
1.044
1.013
4.0%
10.4
3.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 47.5%
4 lb American - Wheat4 lb Wheat 38 1.8 47.5%
6.60 oz German - Acidulated Malt6.6 oz Acidulated Malt 27 3.4 4.9%
8.41 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 20 min 10.41 100%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
14208
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2.2 g CaCo2
2.7 g Gypsum
6.6 oz Acidulated Malt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal Dunk sparge with 1.5 Gallons Sparge -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.84 g | 31.4 qt) 7.8 31.2  
Mash volume with grains (equipment estimates 8.51 g | 34 qt) 8.47 33.9  
Grain absorption losses -1.05 -4.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.8 31.2
Equipment Profile Used: System Default
 
Notes

2.2 grams calcium carbonate
2.7 grams gypsum
1/3 whrlfloc
6.6 oz Acidulated malt
Mashed in @160F
60 min Mash started @ 152f
squeeze bag and then dunk in sparge water for 5 minutes
squeeze again and suspend bag in over kettle
pour sparge over grain bag then squeeze again
let cool for 15 minutes then add 1lb unmilled pilsner malt
cover with saran wrap and let sit for a few days

Perfectly soured after 70 hours at room temp
wrapped in down jacket and down blanket for 70 hours
drew sample - tasted sour
60 minute boil started

Normal boil and normal fermentation
Rack into secondary with chopped and blanched rhubarb (5lbs?) for a few days

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  • Last Updated: 2019-06-03 13:43 UTC