Brazilian Sour - Beer Recipe - Brewer's Friend

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Brazilian Sour

164 calories 15.2 g 12 oz
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Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 1 gallons (ending kettle volume)
Pre Boil Size: 1.15 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Source: Jameson
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Wednesday April 15th 2020
1.050
1.010
5.4%
10.2
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 lb Dry Malt Extract - Wheat1.2 lb Dry Malt Extract - Wheat 42 3 100%
1.20 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 lb Guava(Frozen and thawed) Flavor Secondary 7 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:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 16 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.5 oz       Temp: 70 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.15 gal Bring to boil then stand for 10 minutes Infusion 205 °F 195 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 1.06 4.2  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 2.5 g | 10 qt) 1.15 4.6  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates -0.35 g | -1.4 qt) 1 4  
Estimated amount in fermentor 1 4  
Total: 1.06 4.2
Equipment Profile Used: System Default
 
Notes

Fill 1.15 gallons of water in the brew kettle; heat to 158 °F. Shut of heat.

Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.

Boil the wort for 10 minutes to sanitize without hops, then chill to 110 °F. Acidify with lactic acid to a pH of 4.5. Pitch the Lactobacillus directly into the boil kettle. Keep the temperature at 110 °F using an electric heater or other method for 36 hours or until the pH reaches 3.5.(Alt keep at room temp for 6 days). Perform a second boil for 45 minutes, adding the hops with 30 minutes remaining. Chill the wort to below 70 °F, pitch the yeast, and ferment until SG 1.014. Add the guava and allow fermentation to finish.
Rack the beer, prime and bottle condition, or keg and force carbonate.

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  • Last Updated: 2020-05-13 10:02 UTC