Hopped Sour - Beer Recipe - Brewer's Friend

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Hopped Sour

213 calories 18.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8.2 gallons
Post Boil Size: 7.2 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: BYO/Me
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Thursday January 10th 2019
1.065
1.011
7.1%
37.5
4.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 44.4%
5 lb United Kingdom - Pilsen5 lb Pilsen 36 1.8 44.4%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 11.1%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 15 min 37.45 33.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop Day 5 33.3%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop Day 5 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 0 8 108 1 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.23 g | 32.9 qt) 9.86 39.4  
Mash volume with grains (equipment estimates 9.13 g | 36.5 qt) 10.76 43  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 8.2 32.8  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.08 g | 20.3 qt) 7.2 28.8  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 7.13 g | 28.5 qt) 5 20  
Total: 9.86 39.4
Equipment Profile Used: System Default
 
Notes

https://byo.com/article/hoppy-sour-beers/

For water, add calcium chloride to reach about 100-150 ppm chloride. Don't use gypsum or epsom salt because the sulfate will accentuate the bitterness.

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  • Public: Yup, Shared
  • Last Updated: 2019-10-01 14:16 UTC