0007 - Dry Hopped Sour Saison - Beer Recipe - Brewer's Friend

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0007 - Dry Hopped Sour Saison

161 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 300 liters (ending kettle volume)
Pre Boil Size: 325 liters
Pre Boil Gravity: 12.1 °P (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 161 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Tuesday March 12th 2019
13.0 °P
2.7 °P
5.5%
0.1
3.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 kg American - Pilsner40 kg Pilsner 37 1.8 61.5%
25 kg American - Wheat25 kg Wheat 38 1.8 38.5%
65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 g any hop1 g any hop Hops Pellet 14.5 Whirlpool 0 min 0.05 0.2%
500 g Sorachi Ace500 g Sorachi Ace Hops Pellet 11.1 Dry Hop Day 7 99.8%
501 g / $ 0.00
 
Yeast
Escarpment Labs - Old World Saison Blend
Amount:
1 Each
Cost:
Attenuation (custom):
77.5%
Flocculation:
Med-Low
Optimum Temp:
22 - 27 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1368 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Etown
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
190 L Temperature -- 64 °C 60 min
Mash Out Temperature -- 78 °C --
210 L Sparge -- 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 305.7 L. Suggest reducing initial water volume to 45.4 L and adding 260.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 237.9 L. Suggest reducing initial water volume to 2.5 L and adding 192.5 L sparge/top-off. 195
Strike water volume at mash thickness of 3 L/kg 195
Mash volume with grains 237.9
Grain absorption losses -65
Remaining sparge water volume 195.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 305.7 L) 325
Boil off losses -5.7
Post boil volume (equipment estimates 319.3 L) 300
Hops absorption losses (whirlpool, hop stand) -0
Estimated amount in fermentor 300
Total: 390.9  
Equipment Profile Used: System Default
 
Notes

Put sanitized carb stone on FV before filling.

Preacidify wort to 4.5pH using Lactic acid. (Volume TBD)

Transfer Wort in at 35-40 Degrees pushing C02 through stone.

Pitch Lacto Starter (Escarpment Lactobacillus Blend?)

Allow to sour overnight, check pH next day. Once it has reach good level of souring (3.5pH?) Cool tank to Fermentation temp (21C) Pull of 30L brink of soured wort and pitch yeast.

Oxygenate for 30-45min through Stone on FV

Dry Hop? Azzaca? Idaho 7?

Fruit??

Wine??

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  • Last Updated: 2024-09-27 18:52 UTC