Scully & Mulled SOURALE - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Scully & Mulled SOURALE

171 calories 16.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 30 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Anders Kvist
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Thursday October 18th 2018
1.056
1.012
5.7%
10.5
3.7
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pilsner2 kg Pilsner 37 1.8 54.1%
1.70 kg American - Wheat1.7 kg Wheat 38 1.8 45.9%
3.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Pellet 15 Boil 5 min 10.46 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Mulled spices Spice Primary 7 days
1 kg Blood orange pure Other Primary 7 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 155 B cells required
The Yeast Bay Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Malmö, Sweden
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.1 L Infusion -- 64 °C 60 min
Infusion -- 74 °C 10 min
10.3 L Fly Sparge -- 74 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.1
Mash volume with grains 13.5
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 11.5 L) 11.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18 L) 18
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 22.6  
Equipment Profile Used: System Default
 
Notes

Mash and sparge as usual.
Boil 10 minutes to sanitize wort.
Add bacteria
Kettle sour at 33 degrees for 48 hours.
Follow normal boil hop schedule.

Last Updated and Sharing
 
414
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-21 20:21 UTC