Michael Tonsmeire's Golden Hoppy Sour - Beer Recipe - Brewer's Friend

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Michael Tonsmeire's Golden Hoppy Sour

176 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Michael Tonsmeire https://byo.com/article/hoppy-sour-beers/
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Friday September 6th 2019
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OG: 1.058 FG: 1.007 ABV: 6.7% IBU: 25

1.054
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5.9%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 76.3%
2.30 lb American - Wheat2.3 lb Wheat 38 1.8 19.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.2%
11.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool 30 min 7.93 22.2%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 30 min 6.87 22.2%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 30 min 7.8 22.2%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 11.1%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 11.1%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Dry Hop 5 days 11.1%
4.50 oz / $ 0.00
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med/Low
Optimum Temp:
80 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.43 17.7  
Mash volume with grains 5.37 21.5  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume 5.8 23.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 8.5 34  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 7 g | 28 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Estimated amount in fermentor 5.89 23.6  
Total: 10.23 40.9
Equipment Profile Used: System Default
 
Notes

7.5 lbs. (3.4 kg) Rahr 2-row Brewer’s Malt
2 lbs. (0.91 kg) flaked wheat
0.25 lb. (113 g) acidulated malt
0.5 oz. (14 g) 88% lactic acid
1 oz. (28 g) Simcoe® hops (pasteurization)
1 oz. (28 g) Mosaic® hops (pasteurization)
1 oz. (28 g) Citra® hops (pasteurization)
0.5 oz. (14 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Mosaic® hops (dry hop)
0.5 oz. (14 g) Citra® hops (dry hop)
Omega Yeast Labs OYL-605 (Lactobacillus Blend) bacteria
White Labs WLP648 (Brettanomyces bruxellensis Trois Vrai) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mash at 150 °F (66 °C). Collect wort and boil for 60 minutes, do not add any hops. Cool the wort to 100 °F (38 °C) and transfer wort to a fermenter.

Mash at 150 °F (66 °C). Collect wort and boil for 60 minutes. Turn the heat off, and either use a wort chiller to force the temperature down to 180 °F (82 °C) or simply allow to cool with the lid off for 30 minutes. Add the hops and allow to steep for 20–30 minutes before fully chilling. Transfer the chilled wort to a fermenter.

Aerate and pitch the saison yeast and Lactobacillus of your choice (Brett is optional). Ferment at 73 °F (23 °C). Approximate fermentation time in primary is two weeks. Once the gravity stabilizes, the beer is ready to package. If you are bottling, add the dry hops to the primary fermenter. Aim for 2.7 volumes of CO2.

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  • Last Updated: 2019-12-29 23:26 UTC