session sour lou - Beer Recipe - Brewer's Friend

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session sour lou

96 calories 8.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 96 calories (Per 330ml)
Carbs: 8.7 g (Per 330ml)
Created: Thursday December 10th 2020
1.032
1.006
3.5%
26.7
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Weyermann - Barke Pilsner Malt1.8 kg Barke Pilsner Malt 37.03 1.75 52%
1.40 kg Crisp Malting - Pale Wheat Malt1.4 kg Pale Wheat Malt 38.7 2 40.5%
0.26 kg German - Acidulated Malt0.26 kg Acidulated Malt 27 3.4 7.5%
3.46 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Blanc20 g Hallertau Blanc Hops Pellet 10 Boil 60 min 26.72 100%
20 g / $ 0.00
 
Yeast
White Labs - French Saison Ale Yeast WLP590
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
White Labs - Lactobacillus Delbrueckii Bacteria WLP677
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 5.2
Mash volume with grains 7.5
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 28 L) 25.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

as no proper pH meter, only stripes, i don't know the proper end pH. 3,5 days of fermenting with lactobacyllus. 29°C for fermenting with lactob.
reboil 40min at 100°C.
pH after lactobacyllus under 4.5 (lowest stripe test color)
intermediate gravity after lactobacyllus: 1.020
FG: 1.010
104g sugar.
great taste, more tingy than proper sour but great regardless.

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  • Last Updated: 2021-01-26 17:31 UTC