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Warhead Sour Ale

122 calories 8 g 12 oz
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 5 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 122 calories (Per 12oz)
Carbs: 8 g (Per 12oz)
Created: Friday December 8th 2017
1.038
1.003
4.6%
0.2
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner 38 1.6 91.4%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.7%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.9%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Amarillo0.15 oz Amarillo Hops Pellet 8.6 Boil 1 min 0.21 7%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 0 days 93%
2.15 oz / $ 0.00
 
Yeast
Wyeast - Brettanomyces lambicus 5526
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 198 B cells required
Wyeast 5151
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 150 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.28 13.1  
Mash volume with grains 3.98 15.9  
Grain absorption losses -1.09 -4.4  
Remaining sparge water volume (equipment estimates 3.69 g | 14.8 qt) 3.56 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.63 g | 22.5 qt) 5.5 22  
Boil off losses -0.13 -0.5  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 6.84 27.4
Equipment Profile Used: System Default
 
Notes

The grain bill and ingredients are easy, but it's important to pay attention to your process when making a Sour. This recipe uses a Kettle Souring method. It's simple but you need to have the right equipment to make it work.

Mash in and follow typical lautering procedures just like you would for any other beer. You want this beer to be light a crisp to accentuate the flavor of the yeast, so temps should be low. Around 150F.

This next step is what makes a Sour a Sour. Vorlauf (let about a gallon of beer to settle the grain bed

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  • Last Updated: 2017-12-17 21:37 UTC