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Hjortron + Rosemary Sour

Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)

Created: Monday May 17th 2021

Original Gravity:

1.054

Final Gravity:

1.007

ABV (standard):

6.2%

IBU (tinseth):

13.1

SRM (morey):

4.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.90 kg	US - Pale 2-Row3.9 kg Pale 2-Row	37	1.8	60%
1.80 kg	Belgian - Pilsner1.8 kg Pilsner	37	1.6	27.7%
0.50 kg	Munich0.5 kg Munich	37	6	7.7%
0.30 kg	Rice Hulls0.3 kg Rice Hulls	0	0	4.6%
6.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops	Pellet	4	Boil	60 min	6.55	42.9%
10 g	Fuggles10 g Fuggles Hops	Pellet	4.5	Boil	60 min	4.91	28.6%
10 g	Simcoe10 g Simcoe Hops	Pellet	12.7	Hop Stand at 80 °C	10 min	1.59	28.6%
35 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Hallertau Hersbrucker (Pellet)	6.55	42.9%
10 g	Fuggles (Pellet) 10 g Fuggles (Pellet) Hops	4.91	28.6%
10 g	Simcoe (Pellet) 10 g Simcoe (Pellet) Hops	1.59	28.6%
35 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19.5 L		Strike	71 °C	65 °C	60 min
14.5 L		Sparge	75 °C	75 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
500 g	Cloudberry		Flavor	Primary	5 days
15 g	Rosemary		Flavor	Primary	5 days

Yeast

White Labs - Saccharomyces "Bruxellensis" Trois WLP644

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Low
Optimum Temp:	21 - 29 °C	Starter:	Yes
Fermentation Temp:	23 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 112 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 172 g Temp: 15 °C CO₂ Level: 2.8 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

mash in target 65 for 60 mins
mash out at 78 5-10 mins

sparge and pH test wort. Adjust with Lactic acid to 4.2

boil for 5 mins (pastuerize)

cool to 35, pitch (L. plantarum) and seal kettle 24-76 hours, until desired pH of 3,6.

boil with hop additions as directed. cool and pitch yeast (with starter) @ 25 C.

ferment 5 days, 'dry hop' addition of flavours in hop sock.

finish fermentation, cold crash, prime 4-14 days.

Last Updated and Sharing

329

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Brews

Public: Yup, Shared
Last Updated: 2021-05-25 18:30 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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