View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Grape sour

Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 2000 liters (fermentor volume)
Pre Boil Size: 1800 liters
Pre Boil Gravity: 12.6 °P (recipe based estimate)
Post Boil Gravity: 11.4 °P (recipe based estimate)
Efficiency: 78% (steeping grains only)
No Chill: 20 minute extended hop boil time
Calories: 139 calories (Per 330ml)
Carbs: 12.2 g (Per 330ml)

Created: Wednesday October 12th 2022

Original Gravity:

11.4 °P

Final Gravity:

2.1 °P

ABV (standard):

5.0%

IBU (tinseth):

8.7

SRM (morey):

3.5

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
350 kg	Viking - Pilsner Organic350 kg Pilsner Organic	37	2	90.9%
35 kg	Crisp Malting - Flaked Torrified Oats35 kg Flaked Torrified Oats	33	3.2	9.1%
385 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
300 g	Columbus300 g Columbus Hops	Pellet	15	Boil	60 min	5.97	7.9%
1,500 g	Hallertau Blanc1500 g Hallertau Blanc Hops	Pellet	10	Whirlpool at 95 °C	0 min	2.7	39.5%
2,000 g	Hallertau Blanc2000 g Hallertau Blanc Hops	Pellet	10	Dry Hop	0 days		52.6%
3,800 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
300 g	Columbus (Pellet) 300 g Columbus (Pellet) Hops	5.97	7.9%
3,500 g	Hallertau Blanc (Pellet) 3500 g Hallertau Blanc (Pellet) Hops	2.7	92.1%
3,800 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Temperature	--	65 °C	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
78 g	Protafloc		Fining	Mash	10 min.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Kilograms	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 7989 B cells required

Lallemand - WILDBREW™ SOUR PITCH

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	Low
Optimum Temp:	30 - 40 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 7989 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.35 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
CaCl 150g LA 250ml add to mash

Notes

-Target post boil pH 4,4-4,5
-Wort on top of 1 box of riesling skins. Purge tank with co2.
-Wort in tank should be ~40c ->2x sour pitch first day
-Bubble through first days wort with co2.
-pitch 4kg US-05 on Saturday. Pump over to oxygenate wort.

Last Updated and Sharing

192

Views

Brews

Public: Yup, Shared
Last Updated: 2023-03-29 11:38 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!