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Mujoose Sour #2

Method: All Grain
Style: Wild Specialty Beer
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 38.21 liters
Post Boil Size: 30.69 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)

Created: Monday April 12th 2021

Original Gravity:

1.075

Final Gravity:

1.020

ABV (standard):

7.3%

IBU (tinseth):

19.9

SRM (daniels):

9.8

Mash pH

5.4

Cost $

5.57

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Fermentation History

Target 19°C
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Carbs: {{ stats.carbs | number:1 }} g / 1.25ml

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 kg	Gladfield - American Ale Malt5.5 kg American Ale Malt	37.3	2.54	76.4%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	6.9%
0.50 kg	Flaked Wheat0.5 kg Flaked Wheat	34	2	6.9%
0.50 kg	Gladfield - Gladiator Malt0.5 kg Gladiator Malt	37.3	5.08	6.9%
0.20 kg	Gladfield - Sour Grapes Malt Acid0.2 kg Sour Grapes Malt Acid	12.4	2.03	2.8%
7.20 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
5 g	Amarillo5 g Amarillo Hops	$ 0.05 / g $ 0.25	Pellet	8.6	First Wort	0 min	5.08	1.6%
5 g	Wai-iti5 g Wai-iti Hops		Pellet	3	First Wort	0 min	1.61	1.6%
5 g	Rakau5 g Rakau Hops		Pellet	10.5	First Wort	0 min	6.2	1.6%
7 g	Amarillo7 g Amarillo Hops	$ 0.05 / g $ 0.35	Pellet	8.6	Whirlpool at 88 °C	40 min	1.05	2.2%
7 g	Wai-iti7 g Wai-iti Hops		Pellet	3	Whirlpool at 88 °C	40 min	0.37	2.2%
7 g	Rakau7 g Rakau Hops		Pellet	10.5	Whirlpool at 88 °C	40 min	1.28	2.2%
15 g	Amarillo15 g Amarillo Hops	$ 0.05 / g $ 0.75	Pellet	8.6	Whirlpool at 82 °C	30 min	1.68	4.7%
15 g	Wai-iti15 g Wai-iti Hops		Pellet	3	Whirlpool at 82 °C	30 min	0.59	4.7%
15 g	Rakau15 g Rakau Hops		Pellet	10.5	Whirlpool at 82 °C	30 min	2.05	4.7%
20 g	Amarillo20 g Amarillo Hops	$ 0.05 / g $ 1.00	Pellet	8.6	Whirlpool at 76 °C	20 min		6.2%
20 g	Wai-iti20 g Wai-iti Hops		Pellet	3	Whirlpool at 76 °C	20 min		6.2%
20 g	Rakau20 g Rakau Hops		Pellet	10.5	Whirlpool at 76 °C	20 min		6.2%
25 g	Amarillo25 g Amarillo Hops	$ 0.05 / g $ 1.25	Pellet	8.6	Dry Hop at 19 °C	3 days		7.8%
25 g	Wai-iti25 g Wai-iti Hops		Pellet	3	Dry Hop at 19 °C	3 days		7.8%
25 g	Rakau25 g Rakau Hops		Pellet	10.5	Dry Hop at 19 °C	3 days		7.8%
35 g	Amarillo35 g Amarillo Hops	$ 0.05 / g $ 1.75	Pellet	8.6	Dry Hop at 14 °C	3 days		10.9%
35 g	Wai-iti35 g Wai-iti Hops		Pellet	3	Dry Hop at 14 °C	3 days		10.9%
35 g	Rakau35 g Rakau Hops		Pellet	10.5	Dry Hop at 14 °C	3 days		10.9%
321 g / $ 5.35

Show Summary View

Amount	Variety	Cost	IBU	Bill %
107 g	Amarillo (Pellet) 107 g Amarillo (Pellet) Hops	$ 0.05 / g $ 5.35	7.81	33.4%
107 g	Wai-iti (Pellet) 107 g Wai-iti (Pellet) Hops		2.57	33.4%
107 g	Rakau (Pellet) 107 g Rakau (Pellet) Hops		9.53	33.4%
321 g / $ 5.35

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25 L	Strike	69 °C	67 °C	90 min
20 L	Sparge	76 °C	76 °C	60 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5.50 g	Calcium Chloride (anhydrous)	$ 0.02 / g $ 0.11	Water Agt	Mash	90 min.
1 g	Epsom Salt		Water Agt	Mash	90 min.
3 g	Table Salt		Water Agt	Mash	90 min.
2.25 g	Wyeast - Beer Nutrient		Other	Boil	15 min.
5.50 g	Calcium Chloride (anhydrous)	$ 0.02 / g $ 0.11	Water Agt	Sparge	45 min.
1 g	Epsom Salt		Water Agt	Sparge	45 min.
2 g	Table Salt		Water Agt	Sparge	45 min.
40 ml	Lactic Acid		Water Agt	Boil	0 min.
$ 0.22

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 314 B cells required

White Labs - Lactobacillus Delbrueckii Bacteria WLP677

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	Low
Optimum Temp:	21 - 24 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 314 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.01 bar Temp: 20 °C CO₂ Level: 2.6 Volumes

Target Water Profile

Mujoose

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	50	250	15	5
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash Chemistry and Brewing Water Calculator

Notes

Based on Mujoose and Sour Bro recipes.

After Sparging, boil for 15 minutes to sanitize wort.
Cool to between 70°F (21°C) up to 110°F (43°C)
Preacidify to pH 4.5 with lactic acid.
Add Lactobacillus Delbrueckii, and cover kettle until pH reaches 3.6-3.4 (usually 24-36 hours), maintaining that temperature.
https://www.whitelabs.com/yeast-single?id=195&type=YEAST&style_type=7

Continue with boil process with hop additions as per schedule and ferment with 1318 yeast

Last Updated and Sharing

1,449

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Brews

Public: Yup, Shared
Last Updated: 2021-04-23 05:36 UTC
Snapshot Created: 2021-04-12 09:13 UTC
Link To Parent Recipe

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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Mujoose Sour #2

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