Pomegranate sour
121 calories
11.7 g
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.50 oz |
Simcoe0.5 oz Simcoe Hops |
|
Leaf/Whole |
10.2 |
Boil
|
15 min |
9.65 |
100% |
0.50 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.50 oz |
Simcoe (Leaf/Whole) 0.49999999885628 oz Simcoe (Leaf/Whole) Hops |
|
9.65 |
100% |
0.50 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
3.5 gal |
|
Strike |
159 °F |
149 °F |
90 min |
4.25 gal |
|
Sparge |
-- |
173 °F |
-- |
Yeast
Wyeast - German Ale 1007
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
Low |
Optimum Temp:
|
55 - 68 °F |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
64 B cells required
|
|
Wyeast - Lactobacillus 5335
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
- |
Optimum Temp:
|
60 - 95 °F |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
64 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
Method: co2
CO2 Level: 3.75 Volumes |
Target Water Profile
Balanced Profile
Notes
Mash at 149°F (63°C) for 90 minutes, drain, and sparge to yield 5.5 gallons (18.9 l). Allow the wort to cool to 110–120°F (43–49°C), and pitch your Lacto culture. Kettle sour to the desired perceivable acidity level (should be sharply sour). See “The Art of Tart” for more information.
Boil for 15 minutes, adding hops at the start of the boil.
Chill, pitch the Wyeast 1007, and ferment at 65°F (18°C). After completing fermentation, package to 3.5 volumes of CO2.
add pomegranate juice after high Krausen. Add 8 points to Gravity making it 1.045 when it’s all said and done.
View Count: 569
Brew Count: 1
Last Updated: 2020-12-22 14:01 UTC