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Strawberry sour

Method: All Grain
Style: Fruit Beer
Boil Time: 45 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 60 minute extended hop boil time
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)

Created: Wednesday January 8th 2020

051 - OVERDOSE - Baies de Sureau

OG: 1.046 FG: 1.009 ABV: 4.9% IBU: 5

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

5.0%

IBU (tinseth):

4.8

SRM (morey):

3.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.20 kg	New Zealand - Pilsner Malt2.2 kg Pilsner Malt	37.3	1.93	48.4%
2.20 kg	New Zealand - Wheat Malt2.2 kg Wheat Malt	35.4	2.13	48.4%
0.15 kg	German - Acidulated Malt0.15 kg Acidulated Malt	27	3.4	3.3%
4.55 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	Galaxy25 g Galaxy Hops		Leaf/Whole	14.25	Whirlpool at 80 °C	0 min	4.75	100%
25 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	Galaxy (Leaf/Whole) 25 g Galaxy (Leaf/Whole) Hops		4.75	100%
25 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
12.6 L	Strike	71 °C	66 °C	60 min
18.2 L	Sparge	24 °C	24 °C	--
Starting Mash Thickness: 3.14 L/kg Starting Grain Temp: 24 °C

Other Ingredients

Amount	Name	Type	Use	Time
15 ml	Lactic acid	Water Agt	Mash	0 min.
3.50 kg	Strawberry Puree	Other	Boil	0 min.
1 each	Whirlfloc	Water Agt	Boil	10 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 84 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.12 bar Temp: 20 °C CO₂ Level: 2.7 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

-Mash for 60 mins.
-Sparge.
-Boil for 15 minutes to sterilize.
-Pre-acidify wart with lactic acid to 4.5pH to aid souring, prevent spoilage and supposedly help head retention.
-Cool down to 32-33c.
-Add Lacto culture. (IBS support pills (7) 140 billion lactobacillus plantarum)
-Cover and let sit for ~12-36 hours at 31c until soured to your liking (3.2-3.4 pH).
-Re-boil for 45 minutes with hop additions and finings.
-Chill, pitch 2 packets yeast (With nutrient maybe), ferment.

-Pre-boil gravity was 1.055
-After pitching 7 IBS pills (mistakingly without opening the caps), 17 hours in the pH was still at 4.5. I pitched another 5 IBS pills this time opening the caps. 12 hours later the pH was 3.6.
-I'm aiming for a pH of 3.2-3.4.

Last Updated and Sharing

1,573

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Brews

Public: Yup, Shared
Last Updated: 2020-01-21 10:56 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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