Citrus Coffee Sour - Beer Recipe - Brewer's Friend

Citrus Coffee Sour

174 calories 29.6 g
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 174 calories (Per )
Carbs: 29.6 g (Per )
URL: https://www.mobcraftbeer.com/recipes/gatorade-lemonlime-sour-beer
Created: Wednesday October 9th 2019
1.054
1.031
3.0%
21.2
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg American - Pilsner3.2 kg Pilsner 37 1.8 53.3%
1.80 kg American - Wheat1.8 kg Wheat 38 1.8 30%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 8.3%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 8.3%
6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Centennial15 g Centennial Hops Pellet 10 Boil 60 min 21.21 20.8%
57 g Cascade57 g Cascade Hops Pellet 7 Dry Hop 4 days 79.2%
72 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Batch Sparge 70 °C 65 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
8 each Lemons (Juice and Zest) Flavor Secondary --
29 g Table Salt Water Agt Boil --
1,800 ml Filtered Coffee Flavor Bottling --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
White Labs - White Labs - WLP672 Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 108.8 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Australia Melbourne South East Water 2005
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Kettle sour method:

  • Mash as per normal
  • Boil for 15mins (add immersion chiller during boil to sanitise)
  • Chill to 37C
  • Remove as much O2 as possible, add lactic acid to 4.5 pH
  • Pitch lacto and keep at 37C until desired pH (up to 3 days)
  • Continue boil as per usual
  • Add dry hops and citrus when primary fermentation finished
  • Add brewed coffee ~2L at bottling (use something nice)
View Count: 234
Brew Count: 0
Last Updated: 2020-02-16 03:21 UTC

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