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Easy sour

154 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewstock
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Tuesday October 19th 2021
1.047
1.009
5.0%
0.0
4.5
n/a
36.25
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Great Western - Premium 2-Row5 lb Premium 2-Row $ 1.50 / lb
$ 7.50 		37 2 50%
5 lb Great Western - White Wheat5 lb White Wheat $ 1.75 / lb
$ 8.75 		37 3.5 50%
10 lbs / $ 16.25
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
$ 11.25 / each
$ 11.25
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
$ 8.75 / each
$ 8.75
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 20.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.21 psi       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
New Orleans, LA USA
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
3.75 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.75 g | 19 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6 24  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes
  1. Mash grains, 150-158ºF, you choose based on desired final gravity
  2. Lauter, sparge, as usual
  3. bring to a boil, conduct a typical boil based on your equipment and volumes
  4. don’t add hops!
  5. Cool down to about 100ºF, transfer into fermenter, preferably hold temperature at 95ºF
  6. Add pack of Lactobacillus at 95ºF
  7. 24 hours later, add pack of Hornindal to fermenter
  8. Let ferment out, about 7 days to be safe.
  9. Prepare fruit, I like to use fresh fruit, pureed and then filtered to collect just juice, target ~5% juice by volume.
  10. Add that fruit juice directly to the keg along with the sour beer, keep cold and carbonate.

    if you can’t juice it on kegging day, juice before hand, collect juice in mason jars and freeze it. Then thaw or let it thaw in the keg.
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  • Last Updated: 2021-10-19 16:18 UTC