Hot Mess Sour - Beer Recipe - Brewer's Friend

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Hot Mess Sour

127 calories 6.8 g 12 oz
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 100% (brew house)
Source: Reevesie
Calories: 127 calories (Per 12oz)
Carbs: 6.8 g (Per 12oz)
Created: Wednesday July 3rd 2019
1.040
1.001
5.2%
23.3
8.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Dark1 lb Dry Malt Extract - Dark 44 30 33.3%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 33.3%
1 lb Honey1 lb Honey 35 2 33.3%
3 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6.8 Boil 15 min 23.31 100%
1 oz / 0.00
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 40 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 4.55 g | 18.2 qt) 3.01 12  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.24 1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 3.01 12
Equipment Profile Used: System Default
 
Notes

**This is interesting, it is a meaty beer, my wife likes it, but I am not so taken with it. However, I am using the sour culture to ferment leftover beers from other batches that are being poured into the container until it hits 3gallons and a FG of 1.000.

11/29/19-Experimental Beer:

Buckwheat Flour will be cereal mashed prior to the regular mash. Mashed in at 149F, wrapped in a towel to hold a decent temp, will mash for 1hour. 1/2G yeast starter using the leftover wort from the Winter Warmer (approx. 1.068, so 1# dark dme in 1/2G H2O equivalent). There is hibiscus and orange in the honey, so I am eliminating the 2t. of lemon zest from the recipe (whirlpool), the tart flavor should already be there. Someone used all my soy sauce for Thanksgiving, so if I want it (2tsp) I will add it at bottling/kegging. I also added my natural sour culture from our grapes and some live-culture apple cider vinegar just for good measure.

Soy Sauce and lemon zest 2tsp. each, may be added at bottling. Coriander Seed, Red Chili Paste (dry flakes) in Whirlpool.

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  • Last Updated: 2020-10-08 18:23 UTC