0026 - Dry Hopped Sour - Beer Recipe - Brewer's Friend

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0026 - Dry Hopped Sour

144 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 340 liters (ending kettle volume)
Pre Boil Size: 345 liters
Pre Boil Gravity: 11.6 °P (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 144 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Wednesday June 26th 2019
11.8 °P
2.2 °P
5.1%
0.0
4.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
33.30 kg American - Pilsner33.3 kg Pilsner 37 1.8 50%
25 kg American - Wheat25 kg Wheat 38 1.8 37.5%
8.30 kg German - Red X8.3 kg Red X 36 12 12.5%
66.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 g Ahtanum1 g Ahtanum Hops Pellet 6 Boil 0 min 0%
1,600 g Citra1600 g Citra Hops Pellet 11 Dry Hop Day 7 50%
1,600 g Mosaic1600 g Mosaic Hops Pellet 12.5 Dry Hop Day 7 50%
3,201 g / $ 0.00
 
Yeast
Escarpment Labs - Brett D
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
22 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 1403 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
200 L Temperature -- 64 °C 60 min
210 L Sparge -- 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 345.71 L. Suggest reducing initial water volume to 45.4 L and adding 300.31 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 243.76 L. Suggest reducing initial water volume to 1.44 L and adding 198.36 L sparge/top-off. 199.8
Strike water volume at mash thickness of 3 L/kg 199.8
Mash volume with grains 243.8
Grain absorption losses -66.6
Remaining sparge water volume 212.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 345.7 L) 345
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 339.3 L) 340
Estimated amount in fermentor 340
Total: 412.5  
Equipment Profile Used: System Default
 
Notes

Drop PH to 4.5 pH. Cool in around 35-40C using C02 through stone. NO OXYGEN!

Pitch Lacto, allow to sour to 3.3 or less.

Harvest Lacto,

Cool to 25C and Pitch Brett D

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