Mujoose Sour - Beer Recipe - Brewer's Friend

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Mujoose Sour

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 38.21 liters
Post Boil Size: 30.69 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Friday April 9th 2021
1.075
1.020
7.3%
19.9
9.8
5.4
5.57
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Gladfield - American Ale Malt5.5 kg American Ale Malt 37.3 2.54 76.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6.9%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 6.9%
0.50 kg Gladfield - Gladiator Malt0.5 kg Gladiator Malt 37.3 5.08 6.9%
0.20 kg Gladfield - Sour Grapes Malt Acid0.2 kg Sour Grapes Malt Acid 12.4 2.03 2.8%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Amarillo5 g Amarillo Hops $ 0.05 / g
$ 0.25 		Pellet 8.6 First Wort 0 min 5.08 1.6%
5 g Wai-iti5 g Wai-iti Hops Pellet 3 First Wort 0 min 1.61 1.6%
5 g Rakau5 g Rakau Hops Pellet 10.5 First Wort 0 min 6.2 1.6%
7 g Amarillo7 g Amarillo Hops $ 0.05 / g
$ 0.35 		Pellet 8.6 Whirlpool at 88 °C 40 min 1.05 2.2%
7 g Wai-iti7 g Wai-iti Hops Pellet 3 Whirlpool at 88 °C 40 min 0.37 2.2%
7 g Rakau7 g Rakau Hops Pellet 10.5 Whirlpool at 88 °C 40 min 1.28 2.2%
15 g Amarillo15 g Amarillo Hops $ 0.05 / g
$ 0.75 		Pellet 8.6 Whirlpool at 82 °C 30 min 1.68 4.7%
15 g Wai-iti15 g Wai-iti Hops Pellet 3 Whirlpool at 82 °C 30 min 0.59 4.7%
15 g Rakau15 g Rakau Hops Pellet 10.5 Whirlpool at 82 °C 30 min 2.05 4.7%
20 g Amarillo20 g Amarillo Hops $ 0.05 / g
$ 1.00 		Pellet 8.6 Whirlpool at 76 °C 20 min 6.2%
20 g Wai-iti20 g Wai-iti Hops Pellet 3 Whirlpool at 76 °C 20 min 6.2%
20 g Rakau20 g Rakau Hops Pellet 10.5 Whirlpool at 76 °C 20 min 6.2%
25 g Amarillo25 g Amarillo Hops $ 0.05 / g
$ 1.25 		Pellet 8.6 Dry Hop at 19 °C 3 days 7.8%
25 g Wai-iti25 g Wai-iti Hops Pellet 3 Dry Hop at 19 °C 3 days 7.8%
25 g Rakau25 g Rakau Hops Pellet 10.5 Dry Hop at 19 °C 3 days 7.8%
35 g Amarillo35 g Amarillo Hops $ 0.05 / g
$ 1.75 		Pellet 8.6 Dry Hop at 14 °C 3 days 10.9%
35 g Wai-iti35 g Wai-iti Hops Pellet 3 Dry Hop at 14 °C 3 days 10.9%
35 g Rakau35 g Rakau Hops Pellet 10.5 Dry Hop at 14 °C 3 days 10.9%
321 g / $ 5.35
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (anhydrous) $ 0.02 / g
$ 0.11 		Water Agt Mash 90 min.
1 g Epsom Salt Water Agt Mash 90 min.
3 g Table Salt Water Agt Mash 90 min.
2.25 g Wyeast - Beer Nutrient Other Boil 15 min.
5.50 g Calcium Chloride (anhydrous) $ 0.02 / g
$ 0.11 		Water Agt Sparge 45 min.
1 g Epsom Salt Water Agt Sparge 45 min.
2 g Table Salt Water Agt Sparge 45 min.
40 ml Lactic acid Water Agt Boil --
$ 0.22
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 314 B cells required
White Labs - Lactobacillus Delbrueckii Bacteria WLP677
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
21 - 24 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 314 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.01 bar       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Mujoose
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 50 250 15 5
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike 69 °C 67 °C 90 min
20 L Sparge 76 °C 76 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.6
Mash volume with grains 26.4
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 18.8 L) 24.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 38.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.6 L) 30.7
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30.1 L) 23
Total: 46.3  
Equipment Profile Used: System Default
 
Notes

Based on Mujoose and Sour Bro recipes.

After Sparging, boil for 15 minutes to sanitize wort.
Cool to between 70°F (21°C) up to 110°F (43°C)
Preacidify to pH 4.5 with lactic acid.
Add Lactobacillus Delbrueckii, and cover kettle until pH reaches 3.6-3.4 (usually 24-36 hours), maintaining that temperature.
https://www.whitelabs.com/yeast-single?id=195&type=YEAST&style_type=7

Continue with boil process with hop additions as per schedule and ferment with 1318 yeast

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  • Last Updated: 2021-04-23 05:35 UTC