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Golden Sour Ale (Base Recipe)

Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sam Merritt
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)

Created: Saturday August 15th 2020

Original Gravity:

1.050

Final Gravity:

1.010

ABV (standard):

5.2%

IBU (tinseth):

8.9

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 lb	American - Pilsner7.5 lb Pilsner	37	1.8	71.4%
2 lb	American - White Wheat2 lb White Wheat	40	2.8	19%
0.50 lb	Rolled Oats0.5 lb Rolled Oats	33	2.2	4.8%
0.50 lb	American - Vienna0.5 lb Vienna	35	4	4.8%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Whirlpool at 170 °F	0 min	8.85	50%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Dry Hop	5 days		50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Mosaic (Pellet)		8.85	100%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 gal	BIAB, mash, sparge	Steeping	157 °F	150 °F	60 min

Yeast

White Labs - Lactobacillus Brevis

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

Imperial Yeast - A20 Citrus

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Low
Optimum Temp:	67 - 80 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.5 Volumes

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

Notes

Base golden sour recipe to make fruited kettle sours, inspired by MTF's RareBarrel recipe posting:
http://www.milkthefunk.com/wiki/The_Rare_Barrel

Make lacto starter 24hrs in advance of brew day.

Add lactic acid to mash until PH of 4.5 is achieved.

Cool wort to 100F to pitch lacto and kettle sour around 80-100F until PH of 3.3 is achieved.

Bring kettle to boil for 10 mins, cool and add whirlpool hops, transfer to primary and pitch yeast.

Rack onto 4-8 pounds of fruit puree as fermentation slows (~5 days).

Let fermentation continue of fruit in secondary for another 4-8 days, or until desired flavor is achieved.

Last Updated and Sharing

368

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Brews

Public: Yup, Shared
Last Updated: 2020-08-15 19:00 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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