Rhubarb Sour - Beer Recipe - Brewer's Friend

Rhubarb Sour

174 calories 13.7 g
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 155 gallons (fermentor volume)
Pre Boil Size: 185 gallons
Post Boil Size: 170 gallons
Pre Boil Gravity: 12.2 °P (recipe based estimate)
Post Boil Gravity: 13.2 °P (recipe based estimate)
Efficiency: 85% (brew house)
Source: Hackamore Brewing Company
Calories: 174 calories (Per )
Carbs: 13.7 g (Per )
Created: Tuesday January 10th 2023
13.2 °P
1.9 °P
6.1%
9.9
3.4
5.3
247.59
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
220 lb Rahr - Standard 2-Row220 lb Standard 2-Row 0.80 / lb
176.00
36.8 1.8 80%
55 lb Rahr - Malted Oats55 lb Malted Oats 1.01 / lb
55.55
29.9 2.1 20%
275 lbs / 231.55
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Bravo6 oz Bravo Hops 8.11 / lb
3.04
Pellet 13.4 Boil 60 min 9.94 100%
6 oz / 3.04
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
96 gal Strike 165 °F 152 °F 60 min
125 gal Sparge 172 °F 172 °F 60 min
31 gal Top Off 171 °F 171 °F 60 min
Starting Mash Thickness: 1.38 qt/lb
Starting Grain Temp: 64 °F
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Chalk Water Agt Mash 1 hr.
110 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
40 g Epsom Salt Water Agt Mash 1 hr.
50 g Gypsum Water Agt Mash 1 hr.
15 g Salt Water Agt Mash 1 hr.
15 g Baking Soda Water Agt Mash 1 hr.
250 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
100 Each
Cost:
0.13 / g
13.00
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 2710 B cells required
13.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 7.5 15 96 50 20
Mash Chemistry and Brewing Water Calculator
"Rhubarb Sour" Berliner Weisse beer recipe by Hackamore Brewing Company. All Grain, ABV 6.05%, IBU 9.94, SRM 3.38, Fermentables: ( Standard 2-Row, Malted Oats) Hops: (Bravo) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Baking Soda, Lactic acid)
View Count: 156
Brew Count: 0
Last Updated: 2023-08-22 13:27 UTC

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