Sour Base 5Gal - Beer Recipe - Brewer's Friend

Sour Base 5Gal

172 calories 14.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Monday September 6th 2021
1.053
1.008
5.8%
0.0
3.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Avangard - Pilsner9 lb Pilsner 37.3 1.7 94.7%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 42 0.5 5.3%
9.50 lbs / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Infusion 156.7 °F 148 °F 60 min
2.1 gal Batch Sparge 175 °F 170 °F 15 min
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Filtered
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1g Salt
2g Gypsum
3g CalChl

Use filtered/RO water
Mash Chemistry and Brewing Water Calculator
 
Notes

This is a no-boil neutral sour base.

Kettle souring is done with US-05 room temp + Goodbelly + L. Plantarum capsule, held at 85-87F for a few days after primary fermentation is completed. Sample often to desired souring (timing is inconsistent in my experience, but works out in the end)

OR

Use Lallemand PhillySour @ Room Temp

The purpose of this recipe is to be easy. I can brew this on a stovetop setup after work in just over 2.5hrs start to finish. Perfect for work nights.

View Count: 240
Brew Count: 0
Last Updated: 2024-08-25 16:02 UTC

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