Smoke on the Sour - Beer Recipe - Brewer's Friend

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Smoke on the Sour

127 calories 15.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Lichtenhainer
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Zeletochoy
Calories: 127 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Thursday February 21st 2019
1.041
1.014
3.5%
11.1
5.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Weyermann - Pilsner1 kg Pilsner 36 1.5 31.3%
1 kg Weyermann - Pale Wheat1 kg Pale Wheat 36 2 31.3%
0.50 kg Weyermann - Beech Smoked Barley0.5 kg Beech Smoked Barley 35 2.7 15.6%
0.50 kg Peated Malt0.5 kg Peated Malt 38 2.5 15.6%
0.20 kg Weyermann - Carapils0.2 kg Carapils 34.5 2.1 6.3%
3.20 kg / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Lambic30 g Lambic Hops Pellet 1 Boil 60 min 4.44 90.9%
3 g Magnum3 g Magnum Hops Pellet 15 Boil 60 min 6.66 9.1%
33 g / ¥ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 60 hr.
1 g Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Bio4 - Norwegian Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Medium
Optimum Temp:
22 - 37 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash Infusion 67 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29 L) 24.1
Mash volume with grains (equipment estimates 31.1 L) 26.2
Grain absorption losses -3.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Volume into fermentor 19
Total: 24.1  
Equipment Profile Used: System Default
 
Notes

Fermented with sourdough starter

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  • Last Updated: 2024-06-26 14:26 UTC