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session sour lou

Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 96 calories (Per 330ml)
Carbs: 8.7 g (Per 330ml)

Created: Thursday December 10th 2020

Original Gravity:

1.032

Final Gravity:

1.006

ABV (standard):

3.5%

IBU (tinseth):

26.7

SRM (morey):

2.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.80 kg	Weyermann - Barke Pilsner Malt1.8 kg Barke Pilsner Malt	37.03	1.75	52%
1.40 kg	Crisp Malting - Pale Wheat Malt1.4 kg Pale Wheat Malt	38.7	2	40.5%
0.26 kg	German - Acidulated Malt0.26 kg Acidulated Malt	27	3.4	7.5%
3.46 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Hallertau Blanc20 g Hallertau Blanc Hops		Pellet	10	Boil	60 min	26.72	100%
20 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Hallertau Blanc (Pellet) 20 g Hallertau Blanc (Pellet) Hops		26.72	100%
20 g / $ 0.00

Yeast

White Labs - French Saison Ale Yeast WLP590

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	21 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 65 B cells required

White Labs - Lactobacillus Delbrueckii Bacteria WLP677

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	Low
Optimum Temp:	21 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 65 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.75 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

as no proper pH meter, only stripes, i don't know the proper end pH. 3,5 days of fermenting with lactobacyllus. 29°C for fermenting with lactob.
reboil 40min at 100°C.
pH after lactobacyllus under 4.5 (lowest stripe test color)
intermediate gravity after lactobacyllus: 1.020
FG: 1.010
104g sugar.
great taste, more tingy than proper sour but great regardless.

Last Updated and Sharing

245

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Brews

Public: Yup, Shared
Last Updated: 2021-01-26 17:31 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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