Sour Base 5Gal - Beer Recipe - Brewer's Friend

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Sour Base 5Gal

163 calories 14.4 g 12 oz
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: 1.050 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Monday September 6th 2021
1.050
1.009
5.4%
0.0
3.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Avangard - Pilsner9 lb Pilsner 37.3 1.7 94.7%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 42 0.5 5.3%
9.50 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) 90 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 6.84 27.3  
Mash volume with grains 7.56 30.2  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume 5.5 22  
Boil off losses    
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 6.84 27.3
Equipment Profile Used: System Default
 
Notes

This is a no-boil neutral sour base.

Kettle souring is done with US-05 room temp + Goodbelly + L. Plantarum capsule, 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


Strike 4 @ 163.4
Sparge 2.25 @ 170+

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

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  • Last Updated: 2024-04-30 22:51 UTC