sour base w/o lactose - Beer Recipe - Brewer's Friend

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sour base w/o lactose

182 calories 19.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 30 min
Batch Size: 76 gallons (ending kettle volume)
Pre Boil Size: 80 gallons
Pre Boil Gravity: 12.6 °P (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 182 calories (Per 12oz)
Carbs: 19.4 g (Per 12oz)
Created: Wednesday January 17th 2024
13.5 °P
3.7 °P
5.4%
0.0
3.7
5.3
109.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
106 lb Canada Malting - CMC 2-ROW MALT106 lb CMC 2-ROW MALT $ 0.73 / lb
$ 77.38 		36 1.75 72.6%
24 lb Briess - Brewers Oat Flakes / Flaked oats24 lb Brewers Oat Flakes / Flaked oats $ 0.77 / lb
$ 18.48 		32.2 2.5 16.4%
4 lb Great Western - DextraPils4 lb DextraPils $ 0.83 / lb
$ 3.32 		34.5 1.5 2.7%
10 lb Canada Malting - WHITE WHEAT MALT10 lb WHITE WHEAT MALT $ 0.77 / lb
$ 7.70 		38.1 3.5 6.8%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) $ 1.49 / lb
$ 2.98 		41 1 1.4%
146 lbs / $ 109.86
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Gypsum Water Agt Mash --
20 g Calcium Chloride (anhydrous) Water Agt Mash --
210 ml Lactic acid Water Agt Mash --
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1.09 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1363 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
50 Grams
Cost:
$ 0.00 / g
$ 0.00
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
86 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1363 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54.6 31 60 40 89.3 196
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 76.75 gal (307 qt). Suggest reducing initial water volume to 11.84 gal (47.37 qt) and adding 64.75 gal (259 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 56.52 gal (226.08 qt). Suggest reducing initial water volume to 0.48 gal (1.92 qt) and adding 44.52 gal (178.08 qt) sparge/top-off. 45 180  
Strike water volume at mash thickness of 1.25 qt/lb 45 180  
Mash volume with grains 56.52 226.1  
Grain absorption losses -18 -72  
Remaining sparge water volume 53.25 213  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 76.59 g | 306.4 qt) 80 320  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -0.75 -3  
Post boil volume (equipment estimates 79.41 g | 317.6 qt) 76 304  
Estimated amount in fermentor 76 304  
Total: 98.25 393
Equipment Profile Used: System Default
"sour base w/o lactose" Specialty Fruit Beer recipe by Bigbre04. All Grain, ABV 5.44%, IBU 0, SRM 3.73, Fermentables: ( CMC 2-ROW MALT, Brewers Oat Flakes / Flaked oats, DextraPils, WHITE WHEAT MALT, Lactose (Milk Sugar)) Other: (Gypsum, Calcium Chloride (anhydrous), Lactic acid)
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  • Last Updated: 2024-04-15 17:50 UTC