Sour - Beer Recipe - Brewer's Friend

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Sour

146 calories 11.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 61 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sendero 9
Calories: 146 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)
Created: Saturday July 15th 2023
1.045
1.006
5.2%
5.8
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg BA Malt - Vienna7.5 kg Vienna 38 5 68.2%
2.50 kg BA Malt - Wheat Malt2.5 kg Wheat Malt 38 2 22.7%
0.50 kg BA Malt - Carapils0.5 kg Carapils 34 4 4.5%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.5%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Hopsteiner - Zeus6 g Zeus Hops Pellet 16 First Wort at 100 °C 60 min 5.43 50%
6 g Hopsteiner - Hallertauer Tradition6 g Hallertauer Tradition Hops Pellet 5.5 Boil at 100 °C 5 min 0.34 50%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 g Citric acid Water Agt Mash 0 min.
9 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
25 g Citric acid Water Agt Sparge 0 min.
6 g Irish Moss Fining Mash 5 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
32 L Strike 67 °C 67 °C 60 min
43 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 3.15 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.76 L. Suggest reducing initial water volume to 45.08 L and adding 15.36 L sparge/top-off.  
Strike water volume at mash thickness of 3.2 L/kg 33.1
Mash volume with grains 40
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 38.8 L) 39.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.4 L) 61
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 55
Going into fermentor 55
Total: 72.4  
Equipment Profile Used: System Default
 
Notes

Fermentable en 4.5 Ph a considerar.
Mosto en 5.2 Ph
Mash out 4.4 Ph
Adición Dextrosa 15 min antes de Hervor
Frutas colocar en 1015 densidad, 100 a 200 grs/lt (Lima, Maracuya, Durazno)

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  • Last Updated: 2025-03-02 23:43 UTC