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Sour

223 calories 23.9 g 12 oz
Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 99%
Calories: 223 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created Monday June 1st 2020
1.067
1.018
6.6%
6.0
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 53.3%
7 lb American - Wheat7 lb Wheat 38 1.8 46.7%
15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Domestic Hallertau0.75 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 30 min 6.04 100%
0.75 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Blueberry Goodbelly add at 100F Water Agt Whirlpool 18 hr.
2 lb Blueberry extract Flavor Primary 0 min.
 
Yeast
Imperial Yeast - A20 Citrus
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
67 - 80 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.93 psi       Temp: 38 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.03 g | 16.1 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.3 g | 25.2 qt) 6 24  
Total: 9.63 38.5
 
Notes

Pitch 1 bottle of blueberry Goodbelly and hold at 100F for 18 hours. Boil and pitch yeast after.

Notes from other recipe:
10/30/19
1L Yeast Starter with fermcap

11/01/19
Kettle Sour (using an Anvil Foundry)
-Mash as noted
-Collect wort and pasteurize above 170 for 20 minutes
-Chill to 100F
-Adjust mash pH to 4.2 with lactic acid
-Add 2g of Lallemand Wildbrew Sour Pitch. Store the rest in vacuum sealed bag and store in freezer.
-Did not purge headspace with CO2 or cover with Saran Wrap
-Close lid. Did not cover seams of lid with saran wrap
-Hold temp above 95F until a pH of 3.4 is reached
-Reached a pH of 3.5 in 17.5 hours. Brought wort to a boil and proceeded as normal

11/02/19
Brew Day OG: 1.058
pH into fermenter: 3.5

11/08/19
Gravity: 1.009
pH: 3.5

11/11/19
Final Gravity: 1.007

11/17/19: Cold Crashed to 36F
11/22/19: Fine with gelatin
11/28/19: Transfer to keg and add juice
12/01/19: Bottle

FG w/ juice: 1.012, ABV 6%

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  • Last Updated: 2020-06-02 20:24 UTC