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Golden Sour

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 31 gallons (fermentor volume)
Pre Boil Size: 39 gallons
Post Boil Size: 35 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday June 4th 2020
1.056
1.010
6.0%
5.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb American - Pilsner40 lb Pilsner 37 1.8 69%
10 lb American - White Wheat10 lb White Wheat 40 2.8 17.2%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 5.2%
3 lb German - Spelt Malt3 lb Spelt Malt 37 2 5.2%
2 lb American - Vienna2 lb Vienna 35 4 3.4%
58 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz pahto0.5 oz pahto Hops Pellet 17.7 Boil 60 min 5.42 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
15 ml Phosphoric acid Water Agt Mash 0 min.
2 each Whirlfloc Water Agt Boil 10 min.
2 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 567 B cells required
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) 567 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.6 gal Strike 162 °F 152 °F 60 min
25 gal Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 33.27 gal (133.08 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 21.27 gal (85.08 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 26.39 gal (105.56 qt). Suggest reducing strike water volume to 7.36 gal (29.44 qt) and adding 14.39 gal (57.56 qt) sparge/top-off. 21.75 87  
Strike water volume at mash thickness of 1.5 qt/lb 21.75 87  
Mash volume with grains 26.39 105.6  
Grain absorption losses -7.25 -29  
Remaining sparge water volume (equipment estimates 19.02 g | 76.1 qt) 24.75 99  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 33.27 g | 133.1 qt) 39 156  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 31 g | 124 qt) 35 140  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 35 g | 140 qt) 31 124  
Total: 46.5 186
Equipment Profile Used: System Default
 
Notes

Bring to volume in BK, boil for 5 mins, reduce pH to below 4.5 with lactic acid, add Brevis, resume boil once at 3.5 pH or below by taste

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  • Last Updated: 2020-06-04 19:18 UTC