Mowry Sour - Beer Recipe - Brewer's Friend

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Mowry Sour

186 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 45 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 60 minute extended hop boil time
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Wednesday November 14th 2018
1.057
1.009
6.2%
8.8
4.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 50%
5 lb American - White Wheat5 lb White Wheat 40 2.8 35.7%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 180 °F 60 min 3.17 33.3%
0.50 oz Mosaic0.5 oz Mosaic Hops Leaf/Whole 12.5 Whirlpool at 180 °F 60 min 3.6 33.3%
0.50 oz Huell Melon0.5 oz Huell Melon Hops Leaf/Whole 7.2 Whirlpool at 180 °F 60 min 2.07 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 0 min.
 
Yeast
- Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
65 - 100 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
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
7 gal Infusion 155 °F 155 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.63 g | 38.5 qt) 10 40  
Mash volume with grains (equipment estimates 10.75 g | 43 qt) 11.12 44.5  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 8 32  
Boil off losses -1.13 -4.5  
Post boil Volume 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.06 0.2  
Volume into fermentor 6.5 26  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Kettle sour the pasteurized wort with Lacto Plantarum for 36 hours prior to boiling with hops.
"Dry hop" in keg with one each of 1.75 oz of freeze dried dragon fruit and strawberries, tied in a muselin bag.

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  • Last Updated: 2020-01-07 23:01 UTC