B.Waters Wht: Lime sour - Beer Recipe - Brewer's Friend

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B.Waters Wht: Lime sour

190 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Monday June 29th 2020
1.057
1.017
5.2%
14.2
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Pale 2-Row5 lb Pale 2-Row 37 1.8 41.2%
5 lb American - Red Wheat5 lb Red Wheat 38 2.5 41.2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.1%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 4.1%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 4.1%
10 oz Corn Sugar - Dextrose10 oz Corn Sugar - Dextrose 42 0.5 5.2%
12.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz sterling0.75 oz sterling Hops Pellet 5.4 Boil 60 min 14.23 75%
0.25 oz Sterling0.25 oz Sterling Hops Pellet 8.7 Boil 0 min 25%
1 oz / $ 0.00
 
Yeast
- safale s-33
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.1 gal Strike 160 °F 148 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 76 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.59 14.4  
Mash volume with grains (equipment estimates 4.01 g | 16.1 qt) 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 4.55 18.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

Kettle sour w/ lacto. to ph3.27

  • ph dropped to 2.94 post boil
    16g sea salt @ 10 min
    Lime zest (4 limes)
    Coriander @ 10 min 13grams

    OG 1.36
    zest & juice (3) limes after kegged
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  • Public: Yup, Shared
  • Last Updated: 2020-10-18 12:38 UTC