San Fran Sour - Beer Recipe - Brewer's Friend

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San Fran Sour

181 calories 18.2 g 12 oz
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Beer Stats
Method: Extract
Style: California Common
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Tuesday January 11th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 76.1%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 8.5%
0.50 lb American - Special Roast0.5 lb Special Roast 33 50 4.2%
600 g American - Wheat600 g Wheat 38 1.8 11.2%
11.82 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
31.18 g Northern Brewer31.1845 g Northern Brewer Hops Pellet 6.4 Boil 60 min 25.05 55%
17.01 g Northern Brewer17.0097 g Northern Brewer Hops Pellet 6.4 Boil 15 min 6.78 30%
8.50 g Northern Brewer8.50486 g Northern Brewer Hops Pellet 6.4 Boil 0 min 15%
56.70 g / $ 0.00
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 qt 60 °F 150 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.55 g | 34.2 qt) 7.98 31.9  
Mash volume with grains (equipment estimates 8.55 g | 34.2 qt) 8.92 35.7  
Grain absorption losses (steeping) -1.48 -5.9  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.98 31.9
Equipment Profile Used: System Default
 
Notes

add all 10.5 lbs. of grain to 4762 grams (1.25 gallons) water. Add 1500 grams active sourdough starter. Let ferment at room temp over night. (68F). Hit 76F and pH 4.15.

heat up 3.5 gallons h20 to 175 F and mash, target temp ~150F - did not work. Had to manually heat tup mash to 152 and move to lauter tun.

Ferment with Cali Common Yeast

Add .255 grams NaCL, 3.28 grams Gypsum, and 2.77 grams CaCl

Hit final pH of 4.24 and 12 deg Brix. Probs around 4.65% abv

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  • Last Updated: 2022-01-20 23:30 UTC