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Red Sour base(strawberry/rosemary sour)

196 calories 20.1 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: 13.9 °P (recipe based estimate)
Efficiency: 88% (ending kettle)
Calories: 196 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Wednesday June 17th 2026
14.6 °P
3.7 °P
6.1%
0.0
7.8
5.2
119.06
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Bestmalz - Best RED X55 lb Best RED X $ 0.90 / lb
$ 49.50 		36 12 39%
50 lb Castle Malting - Château Pilsen 2RS50 lb Château Pilsen 2RS $ 0.83 / lb
$ 41.50 		37 1.9 35.5%
14 lb Briess - Brewers Oat Flakes / Flaked oats14 lb Brewers Oat Flakes / Flaked oats $ 0.77 / lb
$ 10.78 		32.2 2.5 9.9%
14 lb Canada Malting - WHITE WHEAT MALT14 lb WHITE WHEAT MALT $ 0.73 / lb
$ 10.22 		38.1 3.5 9.9%
6 lb Great Western - DextraPils6 lb DextraPils $ 0.83 / lb
$ 4.98 		34.5 1.5 4.3%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose - (late boil kettle addition) $ 1.04 / lb
$ 2.08 		42 0.5 1.4%
141 lbs / $ 119.06
 
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) 1467 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) 1467 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 11.84 gal (47.38 qt) and adding 65.5 gal (262 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 54.56 gal (218.23 qt). Suggest reducing initial water volume to 0.88 gal (3.52 qt) and adding 42.56 gal (170.23 qt) sparge/top-off. 43.44 173.8  
Strike water volume at mash thickness of 1.25 qt/lb 43.44 173.8  
Mash volume with grains 54.56 218.2  
Grain absorption losses -17.38 -69.5  
Remaining sparge water volume 54.19 216.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 77.34 g | 309.4 qt) 80 320  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 78.66 g | 314.6 qt) 76 304  
Estimated amount in fermentor 76 304  
Total: 97.63 390.5
Equipment Profile Used: System Default
"Red Sour base(strawberry/rosemary sour)" Specialty Fruit Beer recipe by Bigbre04. All Grain, ABV 6.07%, IBU 0, SRM 7.81, Fermentables: ( Best RED X, Château Pilsen 2RS, Brewers Oat Flakes / Flaked oats, WHITE WHEAT MALT, DextraPils, Corn Sugar - Dextrose) Other: (Gypsum, Calcium Chloride (anhydrous), Lactic acid)
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  • Last Updated: 2026-06-17 16:37 UTC