Sea buckthorn-lingonberry-rowanberry-beetroot sour ale - Beer Recipe - Brewer's Friend

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Sea buckthorn-lingonberry-rowanberry-beetroot sour ale

122 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 0 min
Batch Size: 19 liters (ending kettle volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 122 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Thursday September 20th 2018
1.040
1.009
4.1%
1.5
2.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg German - Bohemian Pilsner1.8 kg Bohemian Pilsner 38 1.9 60%
1.20 kg German - Floor-Malted Bohemian Wheat1.2 kg Floor-Malted Bohemian Wheat 38 2 40%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 10 Mash at 65 °C 60 min 1.46 100%
5 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
550 g Rowanberries Flavor Secondary 14 days
550 g Lingonberries Flavor Secondary 14 days
550 g Sea buckthorn berries Flavor Secondary 14 days
1 each Beet Flavor Secondary 14 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pitkäkoski 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 2 6 5 26 43
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 69 °C 60 min
Mashout Temperature -- 80 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11
Mash volume with grains 12.9
Grain absorption losses -3
Hops absorption losses (mash) -0
Remaining sparge water volume 12
Mash Lauter Tun losses -0.9
Pre boil volume 19
Boil off losses  
Post boil volume 19
Estimated amount in fermentor 19
Total: 22.9  
Equipment Profile Used: System Default
 
Notes

Add ca. 100 ml sauerkraut juice to yeast starter. Pitch starter, let ferment and sour. Boil whole berries for 2 min in water to sanitize. Discard water, crush berries and add to beer. Juice a medium-sized beet, boil the juice to sanitize and add to beer. Package after a couple of weeks.

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  • Public: Yup, Shared
  • Last Updated: 2018-10-07 06:32 UTC