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Key Lime Pie Sour

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.13 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 136 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)

Created: Tuesday June 8th 2021

Pomegranate sour

by thisiskaleb@hotmail.com

OG: 1.037 FG: 1.008 ABV: 3.8% IBU: 10

Original Gravity:

1.041

Final Gravity:

1.013

ABV (standard):

3.6%

IBU (tinseth):

10.7

SRM (morey):

3.8

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Weyermann - Bohemian Pilsner Malt4 lb Bohemian Pilsner Malt	36.8	2.43	53.3%
3 lb	Rahr - White Wheat3 lb White Wheat	39.1	3.2	40%
0.50 lb	Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	6.7%
7.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.30 oz	Sorachi Ace0.3 oz Sorachi Ace Hops	Pellet	11.1	Boil	20 min	9.05	37.5%
0.50 oz	Crystal0.5 oz Crystal Hops	Pellet	4.3	Whirlpool	10 min	1.61	62.5%
0.80 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.30 oz	Sorachi Ace (Pellet)	9.05	37.5%
0.50 oz	Crystal (Pellet)	1.61	62.5%
0.80 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.5 gal	Infusion	--	154 °F	60 min
3.5 gal	Fly Sparge	152 °F	168 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	10 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
1.25 oz	Key Lime Extract	Flavor	Kegging	0 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
0.25 oz	Graham Cracker Extract	Flavor	Kegging	0 min.
0.50 oz	Pure Vanilla Extract	Flavor	Kegging	0 min.
4 each	Lime Zest	Flavor	Boil	10 min.

Yeast

Omega Yeast Labs - Lactobacillus Blend OYL-605

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	N/A
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 68 B cells required

White Labs - German Ale/ Kölsch Yeast WLP029

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	65 - 69 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 68 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 22.07 psi Temp: 35 °F CO₂ Level: 3.75 Volumes

Target Water Profile

Kettle Sour

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
52	10	23	54	40	73
Mash Chemistry and Brewing Water Calculator

Notes

Mash and sparge, chill to 95 then kettle sour using LACTOBACILLUS BLEND OYL-605
Maintain ambient temp of 100 in fermentation chamber for 24 hours
30-minute boil with hop addition at 20 minutes and zest of 4 limes at 10 minutes
Cool and pitch German Ale yeast
Ferment at 67* for 7 days
Cold crash for 24 hours before kegging

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-03-11 12:26 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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