La Chupacobra Margarita Sour - Beer Recipe - Brewer's Friend

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La Chupacobra Margarita Sour

187 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Friday March 27th 2020
1.056
1.017
5.2%
12.1
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - DME Golden Light6 lb DME Golden Light 44.6 4 85.7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 14.3%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 30 min 12.1 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz oak chip tinture Water Agt Mash 0 min.
6 oz lime tincture Water Agt Mash 0 min.
 
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) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 6.76 g | 27 qt) 7.22 28.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 7.22 28.9
Equipment Profile Used: System Default
 
Notes

La Chupacobra Margrita Sour (Kettle Sour)
4 lbs DME Xtra Lt
2 lbs DME Lt Wheat
or
6 lbs DME Golden Lt
1 Lb Lactose
Lactobacillus Brevis
Dry US 05 Yeast
Saaz Hops 1 oz
2 oz Oak chips
4 limes’ zest
Tequila

Boil
Cool Wort to 100 F
Pitch Lactobacillus Brevis Vial and cover with plastic wrap or seal tightly in boil kettle
Maintain temp at 100 F for 72 hours (or very close to it)
Re-Boil for 60 mins
Saaz or Tettanager at 30 min
Add ½ oz Sea Salt
Cool Wort to 70 F
Pitch Yeast for primary fermentation (7 days)
Transfer to secondary fermenter (7 days)
Zest 4 limes and place in 6 oz of tequila to create tincture (store 7 days)
Place 2 oz oak chips in 6 oz Tequila to create tincture (store 7 days)
Strain and Pour tincture into kegs or bottling bucket when transferring beer

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  • Last Updated: 2020-03-27 15:55 UTC