Ginger Sour - Beer Recipe - Brewer's Friend

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Ginger Sour

156 calories 12.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Thursday June 13th 2019
1.048
1.007
5.4%
10.5
3.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Floor-Malted Bohemian Pilsner7 lb Floor-Malted Bohemian Pilsner 36.3 1.9 66.7%
0.75 lb Rolled Oats0.75 lb Rolled Oats 33 2.2 7.1%
1.25 lb German - Wheat Malt1.25 lb Wheat Malt 37 2 11.9%
0.75 lb American - Vienna0.75 lb Vienna 35 4 7.1%
0.75 lb German - Spelt Malt0.75 lb Spelt Malt 37 2 7.1%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Barth-Haas - Sorachi Ace0.2 oz Sorachi Ace Hops Pellet 14.5 Boil 60 min 10.52 100%
0.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med/Low
Optimum Temp:
80 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.6 oz       Temp: 68 °F       CO2 Level: 1.5 Volumes
 
Target Water Profile
Parlin
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 39 120 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.57 g | 34.3 qt) 8.06 32.3  
Mash volume with grains (equipment estimates 9.41 g | 37.6 qt) 8.9 35.6  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

wlp565 in primary, wlp 655 in secondary.
2 oz dried ginger in secondary w/ oak

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  • Last Updated: 2021-06-06 15:45 UTC