MUNDO - Golden Sour Ale - Beer Recipe - Brewer's Friend

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MUNDO - Golden Sour Ale

120 calories 5.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 30 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Luis
Calories: 120 calories (Per 330ml)
Carbs: 5.1 g (Per 330ml)
Created: Monday April 9th 2018
1.041
0.999
5.5%
14.0
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 97.1%
0.15 kg German - Melanoidin0.15 kg Melanoidin 37 25 2.9%
5.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 90 °C 5 min 10 25%
5 g Columbus5 g Columbus Hops Pellet 15 Whirlpool at 90 °C 5 min 3 6.3%
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 5 Whirlpool at 90 °C 5 min 1 6.3%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 12.5 Dry Hop at 20 °C 4 days 31.3%
10 g Columbus10 g Columbus Hops Pellet 15 Dry Hop at 20 °C 4 days 12.5%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Dry Hop at 20 °C 4 days 18.8%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
99%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 192 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 157.2 g       Temp: 27 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Copasa - Coração Eucarístico
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 2 4 0 6 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.1 L) 38.1
Mash volume with grains (equipment estimates 37.4 L) 41.4
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 32
Boil off losses -2.9
Post boil Volume (equipment estimates 25.2 L) 30
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 29.9 L) 25
Total: 38.1  
Equipment Profile Used: System Default
 
Notes

Kettle Soured with preferred Lactobacillus strain (Brevis/Plantarum/Casei) to pH 3.8 (normally 12h - 18h at 40°C). Then, boil for 30 min adding hops at whirpool (90°) for 5 minutes. Cool the wort to 16°C, then pitch Torulaspora delbrueckii. Let the primary fermentation run through 48h, then pitch S. cerevisae var. diastaticus. After 4 days of fermentation (2/3 of the remaining sugars), dry hop with Nelson Sauvin, Columbus and EKG.

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  • Public: Yup, Shared
  • Last Updated: 2019-09-27 12:24 UTC
  • Snapshot Created: 2018-04-09 15:58 UTC