Creamy Sour Boy - Beer Recipe - Brewer's Friend

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Creamy Sour Boy

127 calories 11.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 90 min
Batch Size: 4.7 liters (fermentor volume)
Pre Boil Size: 7.7 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 127 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Saturday January 26th 2019
1.042
1.008
4.5%
5.0
3.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.40 kg American - Pilsner0.4 kg Pilsner 37 1.8 40%
0.40 kg German - Wheat Malt0.4 kg Wheat Malt 37 2 40%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 20%
1 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 g Nelson Sauvin0.5 g Nelson Sauvin Hops Pellet 12.5 First Wort 0 min 4.95 1.6%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 4 days 98.4%
30.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Table Salt Flavor Boil 10 min.
2 g Coriander Seed Spice Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 17 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.4 L Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.2 L) 9.6
Mash volume with grains (equipment estimates 15.8 L) 10.3
Grain absorption losses -1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.3 L) 7.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 4.7
Volume into fermentor 4.7
Total: 9.6  
Equipment Profile Used: System Default
 
Notes
  • Create wort as usual.
  • Lower pH to ~4.5 with citric acid drops.
  • Add handful of wild grain and 1x yakult for souring, hold temp at 42 centigrade.
  • Sour until desired taste acquired.
  • Resume normal brew process.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-01-26 05:37 UTC