Lemongrass Cucumber Sour - Beer Recipe - Brewer's Friend

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Lemongrass Cucumber Sour

155 calories 13.6 g 0.5 L
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.2 gallons
Post Boil Size: 4.7 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Kammryn
Hop Utilization: 89%
Calories: 155 calories (Per 0.5L)
Carbs: 13.6 g (Per 0.5L)
Created: Friday October 18th 2019
1.034
1.006
3.6%
5.1
2.6
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Pilsner (DE)3.5 lb Pilsner (DE) 37.7 1 50%
2.50 lb Wheat Malt (DE)2.5 lb Wheat Malt (DE) 36.8 2 35.7%
1 lb Acidulated Malt (DE)1 lb Acidulated Malt (DE) 26.8 3 14.3%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe (US)0.5 oz Simcoe (US) Hops Pellet 13 Boil 5 min 5.14 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Cucumber Other Secondary 3 days
5 each Lemongrass (Fresh) Other Secondary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 0.8 oz       Temp: 68 °F       CO2 Level: 2.3
 
Target Water Profile
Calgary Avg
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 1.75 qt/lb 3.06 12.3  
Mash volume with grains (equipment estimates 3.32 g | 13.3 qt) 3.62 14.5  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 3.53 g | 14.1 qt) 3.26 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.47 g | 21.9 qt) 5.2 20.8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 4.7 18.8  
Top off amount 0.3 1.2  
Going into fermentor 5 20  
Total: 6.33 25.3
Equipment Profile Used: System Default
 
Notes

Kettle sour the wort for 1-2 days (to your taste or PH) with what ever you prefer (active yogurt starter, kefir grain,
proper lacto culture, acidulated malt inoculation). Then proceed as usual with boil and ferment, adding cucumber and
lemongrass to secondary 3 days before bottling or kegging.
No need to include the Acidulated malt if you are not using it to inoculate and sour.

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  • Last Updated: 2020-03-07 01:56 UTC