Dry Hopped Sour - Beer Recipe - Brewer's Friend

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Dry Hopped Sour

105 calories 9.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 0 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 105 calories (Per 330ml)
Carbs: 9.1 g (Per 330ml)
Created: Monday April 29th 2019
1.035
1.006
3.8%
0.0
2.5
4.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 kg American - Pilsner1.75 kg Pilsner 37 1.8 50%
1.75 kg American - Wheat1.75 kg Wheat 38 1.8 50%
3.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 0 days 50%
15 g Citra15 g Citra Hops Pellet 11 Dry Hop 0 days 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Table Salt Water Agt Mash 0 min.
20 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Conception Bay South, NL
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
21 L Temperature -- 63 °C 60 min
8 L Sparge -- 63 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.4 L) 30.4
Mash volume with grains (equipment estimates 31.7 L) 32.7
Grain absorption losses -3.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 26
Boil off losses  
Post boil Volume 25
Volume into fermentor 25
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

Set chamber to 35 c.

heat 20 l to 67.5 c

mash for 60 mins

check ph - add lactic acid to get ph to 4.20. (approx. 20ml)

boil for a few mins to sanitize immersion cooler.

Add salt while boiling.

Chill kettle to 35 c.

Pitch Lacto and purge headspace with co2

Sour for 2 - 3 days

Boil again to kill lacto. Stop boil after hotbreak

Chill to 21 c and pitch two packs of us-05

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  • Last Updated: 2019-05-07 21:07 UTC