Splittin White Hot Sour - Beer Recipe - Brewer's Friend

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Splittin White Hot Sour

193 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Karl Gilbertson
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday June 29th 2019
1.059
1.011
6.4%
4.4
7.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb United Kingdom - Golden Promise25 lb Golden Promise 37 3 96.2%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 3.8%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Azacca3 oz Azacca Hops Pellet 15 Boil 1 min 3.56 50%
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 1 min 0.89 50%
6 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 604 B cells required
White Labs - Lactobacillus Brevis
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 604 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Minneapolis
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
8.5 gal Temperature -- 146 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.48 gal (53.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.48 gal (5.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 8.45 33.8  
Mash volume with grains 10.53 42.1  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 8.53 g | 34.1 qt) 10.05 40.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.48 g | 53.9 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 18.5 74
Equipment Profile Used: System Default
 
Notes

Lacto pitch after mash runoff at 80 F for 2-5 days. Boil, cool, pitch US-05

Options
Hop differences - earth in one, fruit in another.
Throw Willamette or Summit in one at 15 for some bittering

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  • Last Updated: 2019-06-29 12:52 UTC