& Lacto Sours The Ale - Beer Recipe - Brewer's Friend

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& Lacto Sours The Ale

132 calories 10 g 16 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
5.00 (1 Review)

Calories: 132 calories (Per 16oz)
Carbs: 10 g (Per 16oz)
Created: Friday June 21st 2019
1.041
1.005
4.6%
55.9
6.7
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Ireks - German - Pale Ale5 lb German - Pale Ale 39 2.3 62.5%
1 lb Ireks - German - CaraFoam1 lb German - CaraFoam 37 1.8 12.5%
0.75 lb Ireks - German - Vienna0.75 lb German - Vienna 37 4 9.4%
0.75 lb German - Acidulated Malt0.75 lb German - Acidulated Malt 27 3.4 9.4%
0.50 lb American - Caramel / Crystal 60L0.5 lb American - Caramel / Crystal 60L 34 60 6.3%
8 lbs / ₹ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz New Zealand Hops - Pacific Gem (14.3 AA) / 7 Ounces1 oz New Zealand Hops - Pacific Gem (14.3 AA) / 7 Ounces Hops Pellet 14.3 Boil at 208 °F 15 min 29.16 14.3%
1 oz Amarillo (8.6 AA) / 3.5 Ounces1 oz Amarillo (8.6 AA) / 3.5 Ounces Hops Pellet 8.6 Whirlpool at 208 °F 30 min 11.71 14.3%
1 oz Motueka (7.2 AA) / 6.5 Ounces1 oz Motueka (7.2 AA) / 6.5 Ounces Hops Pellet 7.2 Whirlpool at 208 °F 30 min 9.81 14.3%
1 oz Willamette (3.8 AA) / 3.5 Ounces1 oz Willamette (3.8 AA) / 3.5 Ounces Hops Pellet 3.8 Whirlpool at 208 °F 30 min 5.17 14.3%
1 oz Amarillo (8.6 AA) / 3.5 Ounces1 oz Amarillo (8.6 AA) / 3.5 Ounces Hops Pellet 8.6 Dry Hop at 82 °F 5 days 14.3%
1 oz Motueka (7.2 AA) / 6.5 Ounces1 oz Motueka (7.2 AA) / 6.5 Ounces Hops Pellet 7.2 Dry Hop at 82 °F 5 days 14.3%
1 oz Willamette (3.8 AA) / 3.5 Ounces1 oz Willamette (3.8 AA) / 3.5 Ounces Hops Pellet 3.8 Dry Hop at 82 °F 5 days 14.3%
7 oz / ₹ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
7.10 g Gypsum Water Agt Mash 1 hr.
6.78 ml Phosphoric acid Water Agt Mash 1 hr.
0.70 g Table Salt Water Agt Mash 1 hr.
14 g Coriander Powder / 44 Grams Spice Boil 15 min.
0.50 g Irish Moss / 3 Grams Fining Boil 15 min.
6.78 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
82 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
₹ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Strike = 152 Infusion -- 148 °F 90 min
Starting Mash Thickness: 4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 4 qt/lb 8 32  
Mash volume with grains 8.64 34.6  
Grain absorption losses -1 -4  
Remaining sparge water volume 0.5 2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.4 g | 25.6 qt) 7.25 29  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

1a) Get the sour wort pH down to 4.5, by adding phosphoric acid, but only after the mash is done.
1b) Boil for 15 mins, chill to 100F, & add 14 capsules (20B cells each) of probiotics. No hops to be added in this phase.
1c) Leave it aside, till it reaches 3.3 pH.

2a) Boil for 15 mins. Add the hops now.
2b) Pitch yeast & ferment as normal.

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  • Last Updated: 2019-07-16 08:51 UTC