Sauvie Beezies: Sour Grapes - Beer Recipe - Brewer's Friend

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Sauvie Beezies: Sour Grapes

163 calories 9.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 55% (brew house)
Source: West Jersey Brew Co
Calories: 163 calories (Per 12oz)
Carbs: 9.3 g (Per 12oz)
Created: Tuesday July 31st 2018
1.051
1.002
6.4%
35.8
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 55.6%
4 lb American - White Wheat4 lb White Wheat 40 2.8 22.2%
2 lb Flaked Rice2 lb Flaked Rice 40 0.5 11.1%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 11.1%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Lemonaughty0.25 oz Lemonaughty Hops Pellet 10 Boil 15 min 3.3 7.7%
1 oz Hellertau Blanc1 oz Hellertau Blanc Hops Pellet 10 Whirlpool at 180 °F 15 min 9.99 30.8%
1 oz Lemonaughty1 oz Lemonaughty Hops Pellet 10 Whirlpool at 180 °F 15 min 9.99 30.8%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 180 °F 15 min 12.48 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Ultra-Ferm Other Mash 50 min.
1 each Whirlfloc Fining Boil 10 min.
16 oz Goodbelly (Drink) Other Other 1 days
8 each Goodbelly (Pills) Other Other 1 days
1 tbsp Alpha Amylase Other Primary 0 min.
 
Yeast
Bootleg Biology - Chardonnay
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 269 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 qt Infusion -- 146 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.63 22.5  
Mash volume with grains 7.07 28.3  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 6 g | 24 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.12 g | 36.5 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 7.61 30.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 7.5 30  
Total: 11 44
Equipment Profile Used: System Default
 
Notes

Kettle Sour Brut IPA

Process:
Mash & Sparge.
Boil for 5 minutes.
Cool to 100.
Pre-Acifify to ~4.5 using Lactic Acid + add 1 tsp of Citric Acid.
Pitch Goodbelly products, purge kettle w/CO2, cover with Saran Wrap & Wrap Kettle
Continue with full 60 boil 1-3 days later.

After 5 day fermentation, transfer onto Fruit for 2 fruited variations. 4 days later dry-hop. Keg 3 days later




3-way split of ~2.5 gal each:

"Mimosa": Age on Zest of 3 Oranges + DH 1 oz Mandarina Bavaria & 1 oz Citra.

"Sauv Blanc": DH 2 oz Nelson Sauvin & 1 oz Hellartau Blanc

"Rosé": Age on ~2.5# Strawberries, 1# Cherries, 6oz Raspberries + DH Belma & Huell Melon


REFERENCE:
Based on an amalgamation of 3 recipes:

Milk the Funk's Berliner Weiss:
http://www.milkthefunk.com/wiki/Berliner_Weissbier#Milk_the_Funk_Berliner_Weissbier_Recipe

Social Kitchen's Brut IPA:
https://beerandbrewing.com/social-kitchen-and-brewery-brut-ipa-recipe/

White Labs Brut IPA:
Yeast: WL001 California Ale Yeast
Original Gravity: 1.059
Final Gravity: 1.000
Estimated ABV: 7.75%
IBUs: 15

Grain (single infusion mash at 148°F):
*Add Ultra-Ferm at beginning of mash
71.4% Pale Malt - 2 Row (8 lbs 11 oz)
28.6% Flaked Rice (3 lbs 7.6 oz)

Hops:
1 oz Galaxy [15-minute whirlpool]
.5 oz Mosaic [dry-hop 5 days]
.5 oz Amarillo [dry-hop 5 days]

ALSO:
https://www.tapsmagazine.com/start-getting-sour/
http://halobrewery.com/beer/

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  • Last Updated: 2018-10-04 23:22 UTC