Dr. Lambic’s Fireside Sour - Beer Recipe - Brewer's Friend

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Dr. Lambic’s Fireside Sour

208 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: http://sourbeerblog.com/the-sour-beer-brewday/
Calories: 208 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Tuesday December 20th 2016
1.068
1.013
7.2%
10.4
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 50%
0.60 kg American - Vienna0.6 kg Vienna 35 4 10%
1.80 kg American - White Wheat1.8 kg White Wheat 40 2.8 30%
0.60 kg American - Rye0.6 kg Rye 38 3.5 10%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Domestic Hallertau22 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 10.39 100%
22 g / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 15.7 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Kettle Soured with a single strain of Lactobacillus plantarum
Re-boiled with 10 to 15 IBUs late addition Hallertauer
Fermented to attenuation with German Ale Yeast
Aged for 3 months on a Brettanomyces blend

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  • Last Updated: 2016-12-20 20:56 UTC