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rhubarb ginger sour

140 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 20 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Saturday May 23rd 2026
1.043
1.008
4.6%
1.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Stone Path Malt - Nor'East Gold8 lb Nor'East Gold 36.8 2 48.5%
8 lb Stone Path Malt - Nor’East Pale8 lb Nor’East Pale 37.3 2.9 48.5%
0.50 lb Bob's Red MIll - Flaked Oats0.5 lb Flaked Oats 33 1 3%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 1.37 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 lb rhubarb Other Secondary 4 days
5 lb Ginger root Other Secondary 4 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 142 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 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
13 gal 154 °F 152 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.22 28.9  
Mash volume with grains 8.54 34.2  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 5.61 g | 22.5 qt) 7.09 28.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.52 g | 42.1 qt) 12 48  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.31 57.3
Equipment Profile Used: System Default
 
Notes

boil for 10 min to sanitize then let it drop 100F and add lactose bacillus. Kettle sour till pH drops to 3.5. then boil for 20min.
After a week in Primary drop temp to 65f and add Rhubarb and ginger for 4 days. Crash and keg.

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  • Last Updated: 2026-05-23 13:55 UTC