Base Sour
135 calories
9.2 g
330 ml
Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
3 kg |
Liquid Malt Extract - Wheat3 kg Liquid Malt Extract - Wheat - (late boil kettle addition) |
|
35 |
3 |
41.1% |
|
3 kg |
Dry Malt Extract - Light3 kg Dry Malt Extract - Light - (late boil kettle addition) |
|
42 |
4 |
41.1% |
|
1.10 kg |
Flaked Oats1.1 kg Flaked Oats |
|
33 |
2.2 |
15.1% |
|
0.20 kg |
Honey0.2 kg Honey - (late boil kettle addition) |
|
42 |
2 |
2.7% |
|
7.30 kg / $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2 tsp |
Yeast nutrient
|
|
Other |
Boil |
15 min. |
|
1 each |
Whirlfloc
|
|
Fining |
Boil |
15 min. |
Yeast
|
Omega Yeast Labs - Where da Funk? OYL-210
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
90%
|
Flocculation:
|
Very Low |
|
Optimum Temp:
|
20 - 27 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
23 °C
|
Pitch Rate:
|
1.5 (M cells / ml / ° P)
840 B cells required
|
|
|
All the bretts OYL-218 and lactic acid bacteria
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
23 °C
|
Pitch Rate:
|
1.5 (M cells / ml / ° P)
840 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3 L |
Stepping the Oats from 5c to 98c at low on the stove |
Infusion |
-- |
5 °C |
60 min |
|
|
|
Infusion |
-- |
98 °C |
-- |
Starting Mash Thickness:
2 L/kg
|
Quick Water Requirements
| Water |
Liters |
|
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.7 L. Suggest reducing initial water volume to 41.2 L and adding 10.3 L sparge/top-off.
|
|
|
Strike water volume at mash thickness of 2 L/kg
|
2.2 |
|
Mash volume with grains
|
2.9 |
|
Grain absorption losses
|
-1.1 |
|
Remaining sparge water volume (equipment estimates 51.3 L)
|
55.8 |
|
Mash Lauter Tun losses
|
-0.9 |
|
Pre boil volume (equipment estimates 51.5 L)
|
56 |
|
Volume increase from sugar/extract (late additions)
|
4.2 |
|
Boil off losses
|
-5.7 |
|
Post boil Volume
|
50 |
|
Going into fermentor
|
50 |
|
Total:
|
58
|
| Equipment Profile Used: |
System Default |
"Base Sour" Mixed-Fermentation Sour Beer recipe by Wild Sensing Brewing. All Grain, ABV 5.31%, IBU 0, SRM 3.85, Fermentables: (Liquid Malt Extract - Wheat, Dry Malt Extract - Light, Flaked Oats, Honey) Other: (Yeast nutrient , Whirlfloc )
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-05-14 17:50 UTC
