Sour Cola bottle - Beer Recipe - Brewer's Friend

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Sour Cola bottle

99 calories 8.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 68% (brew house)
Rating:
5.00 (1 Review)

Calories: 99 calories (Per 330ml)
Carbs: 8.8 g (Per 330ml)
Created: Sunday November 18th 2018
1.033
1.006
3.5%
0.0
31.2
7.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.73 kg United Kingdom - Maris Otter Pale0.73 kg Maris Otter Pale 38 3.75 45.6%
0.50 kg United Kingdom - Wheat0.5 kg Wheat 37 2 31.3%
0.20 kg United Kingdom - Dark Crystal 80L0.2 kg Dark Crystal 80L 33 80 12.5%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate 34 425 6.3%
0.07 kg United Kingdom - Roasted Barley0.07 kg Roasted Barley 29 550 4.4%
1.60 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Cacao nibs Flavor Boil 1 hr.
5 g Coffee beans Flavor Boil 1 hr.
5 g Juniper Flavor Boil 1 hr.
5 g Rosemary Flavor Boil 1 hr.
5 g Lavender Flavor Boil 1 hr.
5 g Sage Flavor Boil 1 hr.
5 g Ginger Flavor Boil 1 hr.
10 g Lemon zest Flavor Boil 1 hr.
5 g Lime zest Flavor Boil 1 hr.
15 g Orange zest Flavor Boil 1 hr.
10 g Lemon zest Flavor Boil 15 min.
5 g Lime zest Flavor Boil 15 min.
1 each Cassia stick Flavor Boil 15 min.
1 each Cinnamon stick Flavor Boil 15 min.
1 each Star anise Flavor Boil 15 min.
6 each Cloves Flavor Boil 15 min.
5 g Mace Flavor Boil 15 min.
1 each Orange Flavor Primary 0 min.
0.50 each Lemon Flavor Primary 0 min.
0.50 each Lime Flavor Primary 0 min.
1 each Cinnamon stick Flavor Primary 0 min.
2 tbsp Vanilla extract Flavor Primary 0 min.
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Wheat beer
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Overnight Temperature -- 70 °C 800 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 4.8
Mash volume with grains 5.9
Grain absorption losses -1.6
Remaining sparge water volume (equipment estimates 13.4 L) 7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.7 L) 10
Boil off losses -5.7
Post boil Volume 10
Going into fermentor 10
Total: 12.5  
Equipment Profile Used: System Default
 
Notes

29.11.18
Pre-boil gravity 1.016? Dodgy reading?
Soured with lacto sour pitch for 36 hours @ ambient+ (started at 40°ish, varied considerably, and ended something like 25°)
1.12.18
Post-souring gravity 1.030
Fermenter SG 1.033
Pitched saison yeast. Kept at 22ish.
3.12.19
Rehydrated and pitched Belgian wit yeast. Moved to 18-20°.
21.12.18
Moved to cold store 7-10°
31.12.18
Primed with 55g table sugar, 45g lactose, 2tbsp vanilla extract, cinnamon. Bottled 8l.

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  • Last Updated: 2019-01-06 18:08 UTC