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Hjortron + Rosemary Sour

163 calories 12.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Monday May 17th 2021
1.054
1.007
6.2%
13.1
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg US - Pale 2-Row3.9 kg Pale 2-Row 37 1.8 60%
1.80 kg Belgian - Pilsner1.8 kg Pilsner 37 1.6 27.7%
0.50 kg Munich0.5 kg Munich 37 6 7.7%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 0 4.6%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 6.55 42.9%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 60 min 4.91 28.6%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Hop Stand at 80 °C 10 min 1.59 28.6%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Cloudberry Flavor Primary 5 days
15 g Rosemary Flavor Primary 5 days
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 172 g       Temp: 15 °C       CO2 Level: 2.8 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 L Strike 71 °C 65 °C 60 min
14.5 L Sparge 75 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 40.1 L) 35.4
Mash volume with grains (equipment estimates 44.4 L) 39.7
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.7 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 24
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Volume into fermentor 24
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

mash in target 65 for 60 mins
mash out at 78 5-10 mins

sparge and pH test wort. Adjust with Lactic acid to 4.2

boil for 5 mins (pastuerize)

cool to 35, pitch (L. plantarum) and seal kettle 24-76 hours, until desired pH of 3,6.

boil with hop additions as directed. cool and pitch yeast (with starter) @ 25 C.

ferment 5 days, 'dry hop' addition of flavours in hop sock.

finish fermentation, cold crash, prime 4-14 days.

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  • Last Updated: 2021-05-25 18:30 UTC