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Sour Base w/o Lactose Simplified

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 76 gallons (ending kettle volume)
Pre Boil Size: 80 gallons
Pre Boil Gravity: 14.0 °P (recipe based estimate)
Efficiency: 88% (ending kettle)
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Tuesday August 19th 2025
15.2 °P
3.8 °P
6.4%
0.0
3.7
5.3
108.64
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb Canada Malting - CMC 2-ROW MALT110 lb CMC 2-ROW MALT $ 0.71 / lb
$ 78.10 		36 1.75 74.3%
14 lb Briess - Brewers Oat Flakes / Flaked oats14 lb Brewers Oat Flakes / Flaked oats $ 0.77 / lb
$ 10.78 		32.2 2.5 9.5%
6 lb Great Western - DextraPils6 lb DextraPils $ 0.83 / lb
$ 4.98 		34.5 1.5 4.1%
14 lb Canada Malting - WHITE WHEAT MALT14 lb WHITE WHEAT MALT $ 0.73 / lb
$ 10.22 		38.1 3.5 9.5%
4 lb Corn Sugar - Dextrose4 lb Corn Sugar - Dextrose - (late boil kettle addition) $ 1.14 / lb
$ 4.56 		42 0.5 2.7%
148 lbs / $ 108.64
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Gypsum Water Agt Mash 0 min.
20 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
210 ml Lactic acid Water Agt Mash 0 min.
 
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) 1528 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) 1528 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: 77.5 gal (310 qt). Suggest reducing initial water volume to 11.69 gal (46.75 qt) and adding 65.5 gal (262 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 77.19 g | 308.8 qt) 80 320  
Volume increase from sugar/extract (late additions) 0.31 1.2  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 78.81 g | 315.2 qt) 76 304  
Estimated amount in fermentor 76 304  
Total: 98.25 393
Equipment Profile Used: System Default
"Sour Base w/o Lactose Simplified" Specialty Fruit Beer recipe by Bigbre04. All Grain, ABV 6.4%, IBU 0, SRM 3.72, Fermentables: ( CMC 2-ROW MALT, Brewers Oat Flakes / Flaked oats, DextraPils, WHITE WHEAT MALT, Corn Sugar - Dextrose) Other: (Gypsum, Calcium Chloride (anhydrous), Lactic acid)
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  • Last Updated: 2026-04-02 14:00 UTC