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Standard Sour Base (10L)

206 calories 24.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 206 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)
Created: Friday January 15th 2021
1.066
1.022
5.7%
10.0
4.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Simpsons - Finest Pale Ale Maris Otter2.5 kg Finest Pale Ale Maris Otter 37 2.6 83.3%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 16.7%
3 kg / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Yakima Valley Hops - Southern Passion5 g Southern Passion Hops Pellet 11.2 Boil 30 min 9.99 100%
5 g / ¥ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Fruit Flavor Secondary 10 days
260 ml yakult Other Boil 2 days
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
- Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike -- 67 °C 90 min
2 L Sparge 76 °C 76 °C --
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11
Mash volume with grains 12.9
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 6.8 L) 9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.9 L) 16
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 11 L) 12
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 12 L) 11
Total: 19.9  
Equipment Profile Used: System Default
 
Notes

Added 5ml lactic acid before souring to lower ph 5.53 -> 4.4ish
24 hours incubation: 3.53ph, looking for <3.4ph, ended with 3.43

OG: 1.048, 12.2B, had to toss ~2L due to incubation pot being too small :<
After adding flavor syrup after initial fermentation, I have a feeling the "OG" used for alcohol will be higher, maybe like 1.055+, so I'm going to keep that in mind during final alc% calculations

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  • Last Updated: 2021-07-22 01:27 UTC