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Tony Saffrano - Saffron Sour Ale

208 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 208 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Thursday October 25th 2018
1.068
1.014
7.0%
30.4
10.9
3.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.70 kg Finland - Pale Ale Malt4.7 kg Pale Ale Malt 36 3.84 72.3%
1.60 kg Finland - Wheat Malt1.6 kg Wheat Malt 38 3.84 24.6%
200 g American - Carapils (Dextrine Malt)200 g Carapils (Dextrine Malt) 33 3.31 3.1%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 60 min 22.31 50%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 10 min 8.09 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Lactic acid Water Agt Mash 3 days
0.20 g Protafloc Other Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 g Saffron Flavor Boil 0 min.
1 g Saffron Flavor Secondary 3 days
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Protein (step mashing) Infusion -- 50 °C 15 min
Starch (step mashing) Infusion -- 67 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 16.9
Mash volume with grains 21.2
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 12.5 L) 9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 16
Going into fermentor 16
Total: 26.4  
Equipment Profile Used: System Default
 
Notes

Step-mash @ 50°C for 15 min then another 60 min @ 67°C.

Bring down to 35-40°C and pitch 1 vial of L. Brevis. Obs! NO lactic acid added, just to get the right pH in this recipe, all pH is from the L. Brevis.

Let sit for 48-72h @ 40°C until <3.6 pH.

Bring to boil, pitch in 30g of EKG @ 60 min and another 30g @ 10 min, along with protafloc and yest nutrients. Finally pitch 0,5 g of saffron whole pistils @ 0 min. Actual OG 1,070.

Cool and pitch 1 pack of Mangrove Jack's M44.

Add 1 g of saffron pistils after fermentation is done and let sit for 3 days.

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  • Last Updated: 2018-12-25 11:11 UTC