Scully & Mulled SOURALE - Beer Recipe - Brewer's Friend

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Scully & Mulled SOURALE

171 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 30 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Anders Kvist
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Thursday October 18th 2018
1.056
1.012
5.7%
10.5
3.7
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pilsner2 kg Pilsner 37 1.8 54.1%
1.70 kg American - Wheat1.7 kg Wheat 38 1.8 45.9%
3.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Pellet 15 Boil 5 min 10.46 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Mulled spices Spice Primary 7 days
1 kg Blood orange pure Other Primary 7 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 155 B cells required
The Yeast Bay Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Malmö, Sweden
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
12.1 L Infusion -- 64 °C 60 min
Infusion -- 74 °C 10 min
10.3 L Fly Sparge -- 74 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.1
Mash volume with grains 13.5
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 11.5 L) 11.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18 L) 18
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 22.6  
Equipment Profile Used: System Default
 
Notes

Mash and sparge as usual.
Boil 10 minutes to sanitize wort.
Add bacteria
Kettle sour at 33 degrees for 48 hours.
Follow normal boil hop schedule.

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  • Public: Yup, Shared
  • Last Updated: 2018-11-21 20:21 UTC