Dry Hopped Sour

Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)

Created: Thursday July 9th 2020

Original Gravity:

1.047

Final Gravity:

1.009

ABV (standard):

5.0%

IBU (tinseth):

5.4

SRM (morey):

3.3

Mash pH

5.8

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
12 lb	Canadian - Pale 2-Row12 lb Pale 2-Row		36	1.75	100%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.20 oz	Citra0.2 oz Citra Hops	Pellet	11	Boil	30 min	5.39	3.8%
2 oz	Citra2 oz Citra Hops	Pellet	11	Dry Hop	0 days		38.5%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Dry Hop	0 days		38.5%
1 oz	strata1 oz strata Hops	Pellet	11	Dry Hop	0 days		19.2%
5.20 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2.20 oz	Citra (Pellet) 2.1999999949677 oz Citra (Pellet) Hops	5.39	42.3%
2 oz	Mosaic (Pellet)		38.5%
1 oz	strata (Pellet)		19.2%
5.20 oz / $ 0.00

Yeast

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) 101 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Victoria Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
1 tsp gypsum 1 stp of cacl cambden 4ml lactic acid
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Total strike volume	9.25	37
Mash volume with grains	10.21	40.8
Grain absorption losses	-1.5	-6
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 8.01 g \| 32 qt)	7.5	30
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.01	-0
Post boil volume (equipment estimates 5.99 g \| 24 qt)	6.5	26
Estimated amount in fermentor	6.5	26
Total:	9.25	37
Equipment Profile Used:	System Default

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
7/9/2020 5:16 PM over 3 years ago	+0	Other					7/9/2020 5:17 PM over 3 years ago	13g/L of acidity - took 36 hrs at 49C =- pictched 4 good belly super shots

Notes

Acidity ws measured around 13g/L at time of boiling
It took 36hrs to sour at 47C

Pitched 4 good belly shots (30ml each with 50 million bacteria count)

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Last Updated: 2020-07-09 17:18 UTC

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Dry Hopped Sour