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Russian Barkhatnoe ( lactobacillus soured)

309 calories 29.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 31 gallons (fermentor volume)
Pre Boil Size: 33 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ali
Calories: 309 calories (Per 12oz)
Carbs: 29.3 g (Per 12oz)
Created: Wednesday January 17th 2018
1.093
1.020
9.5%
29.4
32.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
72 lb Belgian - Pilsner72 lb Pilsner 37 1.6 71.8%
4.50 lb Belgian - Chocolate4.5 lb Chocolate 30 340 4.5%
4.50 lb American - Caramel / Crystal 120L4.5 lb Caramel / Crystal 120L 33 120 4.5%
12 oz German - Carafa III12 oz Carafa III 32 535 0.7%
18 lb Turbinado18 lb Turbinado 44 10 18%
0.50 lb Rye bread0.5 lb Rye bread 22 0.05 0.5%
100.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 oz Perle9 oz Perle Hops Leaf/Whole 8.2 Boil 60 min 29.42 100%
9 oz / $ 0.00
 
Yeast
White Labs - European Ale Yeast WLP011
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
Lactobacillus to low 3 ph
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter 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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 32.84 gal (131.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 20.84 gal (83.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 37.42 gal (149.7 qt). Suggest reducing strike water volume to 5.42 gal (21.68 qt) and adding 25.42 gal (101.7 qt) sparge/top-off. 30.84 123.4  
Strike water volume at mash thickness of 1.5 qt/lb 30.84 123.4  
Mash volume with grains 37.42 149.7  
Grain absorption losses -10.28 -41.1  
Remaining sparge water volume (equipment estimates 11.16 g | 44.6 qt) 11.32 45.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.36 5.5  
Pre boil volume (equipment estimates 32.84 g | 131.4 qt) 33 132  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume 31 124  
Going into fermentor 31 124  
Total: 42.17 168.7
Equipment Profile Used: System Default
 
Notes

Typical mash then kettle sour at 100° until pH drops to your desired amount. I go to low 3's.

You can use clean lacto strains or two probiotic shots found at your grocery store.

Usually takes less than 24 hrs.

Then do a quick boil add hops and crash as usual.

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  • Last Updated: 2018-07-21 00:11 UTC