None More Black Sour - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

None More Black Sour

140 calories 12.6 g 16 oz
brewer logo
Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.51 gallons
Post Boil Size: 6.01 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Arkanarchy Brewing
Hop Utilization: 95%
Calories: 140 calories (Per 16oz)
Carbs: 12.6 g (Per 16oz)
Created: Friday August 21st 2020
1.043
1.008
4.6%
15.7
37.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb US - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 85%
0.75 lb American - Blackprinz0.75 lb Blackprinz 36 500 7.5%
0.75 lb American - Midnight Wheat Malt0.75 lb Midnight Wheat Malt 33 550 7.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 13.4 Boil 15 min 11.94 25%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool 15 min 3.74 25%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 7 days 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
6 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 33 44 57 142
Gypsum: 0.6 grams
Epsom Salt: 0.6 grams
Magnesium Chloride: 0.6 grams
Canning Salt: 1.2 grams
Baking Soda: 0.6 grams
Chalk: 0.3 grams
Pickling Lime: 0.4 grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.6 gal Infusion 154 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.91 g | 19.7 qt) 3.64 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 6.51 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.52 g | 22.1 qt) 6.01 24  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.99 g | 24 qt) 5.5 22  
Total: 8.01 32
Equipment Profile Used: System Default
 
Notes

30 minute (no hop) boil after mash
Chill to 110 degrees
Add lacto and kettle sour for 3 days or until pH of 3.4
Additional 30 minute, post souring, boil (with hops)
Chill, rack to fermenter and pitch yeast

Last Updated and Sharing
 
334
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-16 00:50 UTC