Lemon Sour - Beer Recipe - Brewer's Friend

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Lemon Sour

106 calories 10.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 21.1 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 106 calories (Per 330ml)
Carbs: 10.5 g (Per 330ml)
Created: Friday December 14th 2018
1.035
1.008
3.5%
6.7
2.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg German - Pilsner1.6 kg Pilsner 38 1.6 50%
1.40 kg German - Wheat Malt1.4 kg Wheat Malt 37 2 43.8%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 6.3%
3.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 1.77 50%
15 g Sorachi Ace15 g Sorachi Ace Hops Pellet 11.1 Boil 5 min 4.9 50%
30 g / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 220 B cells required
- Lactobasilus Starter
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 220 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       CO2 Level: 3.5 Volumes
 
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
15 L Temperature -- 64 °C 90 min
9.8 L batch sparge Sparge -- 78 °C 20 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 12.8
Mash volume with grains 14.9
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 12.9 L) 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.6 L) 21.1
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 25.2  
Equipment Profile Used: System Default
 
Notes

This is a quick kettle sour. It's ideal for anyone who doesn't want to risk "contaminating" their brewing equipment with bacteria.

Make up a lacto starter (*); I use Water Kiefer as the source.
Mash as normal and bring to the boil, then flameout immediately and allow to cool down 38 C. Pitch lacto starter and purge kettle headspace with CO2. Maintain temp. Sample every 12 hrs or so to monitor lacto progress. Once it's sour enough, bring the kettle back up to the boil and continue your brewing process as normal.

  • Lactobacillus Starter Method
    Combine the following ingredients to a liter of filtered water and boil for 15 minutes:
    90 grams Dry Malt Extract
    20 grams Dextrose (Glucose)
    10 grams Calcium Carbonate (CaCO3 / chalk)
    1 gram Yeast Nutrient or DAP (diammonium phosphate)

    • Cool this starter solution down to around 38 C and add 100 ml of filtered water kefir.
    • Seal the flask with a rubber stopper and airlock to prevent additional oxygen from entering the starter solution.
    • Let it stand (covered) until pH reaches about 3.4 (5 days in my case), it will vary a lot depending on room temp.
    • If you have a means of providing a temperature controlled environment, optimal growth is typically between 30 and 40 C.
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  • Last Updated: 2019-03-15 04:33 UTC