Kristens Calendar Sour - Beer Recipe - Brewer's Friend

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Kristens Calendar Sour

160 calories 15 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Mike
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Wednesday October 21st 2020
1.049
1.010
5.1%
29.4
4.1
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Canadian - Pale 2-Row4.5 lb Pale 2-Row 36 1.75 50%
4.50 lb Canada Malting - WHITE WHEAT MALT4.5 lb WHITE WHEAT MALT 38.1 3.5 50%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Artisan - Idaho #72 oz Idaho #7 Hops Pellet 11.7 Whirlpool at 170 °F 10 min 8.92 33.3%
2 oz El Dorado2 oz El Dorado Hops Pellet 12.1 Whirlpool at 170 °F 10 min 9.23 33.3%
2 oz Bru 12 oz Bru 1 Hops Pellet 14.7 Whirlpool at 170 °F 10 min 11.21 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Raspberries Flavor Secondary 5 days
8.50 ml Lactic acid Water Agt Mash 1 hr.
8.50 ml Lactic acid Flavor Other --
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
Escarpment Labs - Lactobacillus Blend 2.0
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
86 - 113 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30.78 psi       Temp: 68 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Mount Pearl, Newfoundland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 0 7 15 1 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.95 gal Dunking/mash out Steeping 175 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.76 g | 31 qt) 8.88 35.5  
Mash volume with grains (equipment estimates 8.48 g | 33.9 qt) 9.6 38.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.38 g | 25.5 qt) 7.5 30  
Boil off losses -0.75 -3  
Post boil Volume 5.63 22.5  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.1 0.4  
Volume into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Add the "Other" lactic addition after adding the 1500ml lacto starter.

Really need to try to keep temp around 35+ C during the souring process.

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  • Last Updated: 2021-08-11 20:21 UTC