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Sour Base 5Gal

156 calories 13.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Monday September 6th 2021
1.048
1.008
5.3%
0.0
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Montana Craft Malt - 2-row4 lb 2-row 37 2.4 38.1%
5 lb Montana Craft Malt - White Wheat Malt5 lb White Wheat Malt 37.7 2.7 47.6%
1.50 lb Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose 42 0.5 14.3%
10.50 lbs / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Filtered
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1g Salt
2g Gypsum
3g CalChl

Use filtered/RO water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 156.1 °F 60 min
2.25 gal Batch Sparge 175 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 6.76 27  
Mash volume with grains 7.48 29.9  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume 5.5 22  
Boil off losses    
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 6.76 27
Equipment Profile Used: System Default
 
Notes

This is a no-boil neutral sour base.

Kettle souring is done with US-05 room temp + L. Plantarum capsules, held at 85-87F for a few days after primary fermentation is completed. Sample often to desired souring (timing is inconsistent in my experience, but works out in the end)

OR

Use Lallemand PhillySour @ Room Temp

The purpose of this recipe is to be easy. I can brew this on a stovetop setup after work in just over 2.5hrs start to finish. Perfect for work nights.

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  • Last Updated: 2026-01-11 16:51 UTC