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1BBL SOUR

Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 32 gallons
Post Boil Size: 31 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Wednesday April 28th 2021

Original Gravity:

1.055

Final Gravity:

1.010

ABV (standard):

5.9%

IBU (tinseth):

26.6

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
25 lb	US - Pale 2-Row25 lb Pale 2-Row	37	1.8	33.3%
25 lb	Crisp Malting - Extra Pale Maris Otter25 lb Extra Pale Maris Otter	37.5	2	33.3%
5 lb	American - Wheat5 lb Wheat	38	1.8	6.7%
1 lb	German - CaraFoam1 lb CaraFoam	37	1.8	1.3%
14 lb	Red Raspberry Puree ~10 Brix14 lb Red Raspberry Puree ~10 Brix	4.61	0	18.7%
5 lb	Bestmalz - BEST Acidulated5 lb BEST Acidulated	35.9	2.81	6.7%
75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Chinook2 oz Chinook Hops	Pellet	13	Boil	60 min	15.98	16.7%
4 oz	Willamette4 oz Willamette Hops	Pellet	4.5	Boil	5 min	2.21	33.3%
3 oz	Barbe Rouge3 oz Barbe Rouge Hops	Pellet	8.5	Boil	5 min	3.12	25%
3 oz	Yakima Valley Hops - BRU-13 oz BRU-1 Hops	Pellet	14.4	Boil	5 min	5.29	25%
12 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Chinook (Pellet)	15.98	16.7%
4 oz	Willamette (Pellet)	2.21	33.3%
3 oz	Barbe Rouge (Pellet)	3.12	25%
3 oz	Yakima Valley Hops - BRU-1 (Pellet) 2.9999999931377 oz BRU-1 (Pellet) Hops	5.29	25%
12 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19.06 gal		Strike	161 °F	150 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 64 °F

Yeast

Omega Yeast Labs - Hornindal Kveik OYL-091

Amount:	3 Each	Cost:
Attenuation (custom):	79%	Flocculation:	High/Low
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 539 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

COMPLETE MASH AS NORMAL- KETTLE SOUR @90 DEG FOR 36 HOURS - BOIL FOLLOW HOP SCHEDULE - IRISH MOSS AT 10 MIN- YEAST NUTE AT 10 MIN - DO WHIRLPOOL/FLAMEOUT HOPS - OXYGENATE HEAVY FOR KVEIK- PITCH ESPE KVEIK AT 80 - FREERISE TO NO MORE THAN 92- WHEN FERM SLOWS CONSIDERABLE (THINKING 3 DAYS) ADD FRUIT PUREE (14 lbs or so) - MAINTAIN TEMP UNTIL FERM COMPLETES - 24 HOUR COLD CRASH @34 - NO OXYGEN TRANSFER TO KEGS - CONDITION 3 WEEKS AT CELLAR TEMPS- 50PSI GAS FOR 48 HOURS - 30 PSI FOR 48 HOURS - THEN SERVING PRESSURE AND GO

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-04-30 15:51 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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