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Sour #1

Method: Partial Mash
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 40% (brew house)
Calories: 221 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)

Created: Saturday July 14th 2018

Original Gravity:

1.072

Final Gravity:

1.016

ABV (standard):

7.3%

IBU (tinseth):

0.0

SRM (morey):

6.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	German - Wheat Malt5 kg Wheat Malt	37	2	57.5%
1.20 kg	German - Pilsner1.2 kg Pilsner	38	1.6	13.8%
2.50 kg	Dry Malt Extract - Light2.5 kg Dry Malt Extract - Light	42	4	28.7%
8.70 kg / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		--	--	60 °C	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 kg	Mango 2kg		Other	Secondary	14 days

Yeast

White Labs - Brettanomyces Bruxellensis WLP650

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	29 - 35 °C	Starter:	Yes

WLP672

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

WLP672 lacto first 48h
Mango 2-4kg

Last Updated and Sharing

320

Views

Brews

Public: Yup, Shared
Last Updated: 2018-07-23 13:10 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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