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Sour Kat

156 calories 13.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created Thursday July 11th 2019
1.048
1.008
5.3%
7.7
4.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 65%
3.50 lb Briess - White Wheat3.5 lb White Wheat 40 3.2 35%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4 Boil 60 min 7.69 100%
0.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb Blueberries Flavor Secondary 7 days
1 each Wyeast 5335 - LACTOBACILLUS Other Other 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
0.25 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 ml Lactic acid Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 1 hr.
4.80 g Gypsum Water Agt Sparge 1 hr.
4.50 g Calcium Chloride Water Agt Mash 1 hr.
5.40 g Calcium Chloride Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 0 0 153 157 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Infusion -- 150 °F 60 min
4.5 gal Sparge -- 172 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.52 g | 34.1 qt) 8.5 34  
Mash volume with grains (equipment estimates 9.32 g | 37.3 qt) 9.3 37.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Kettle sour with Wyeast 5335. Pre-acidulate mash wort with lactic acid to 4.6pH. Pitch lactobacillus to cooled mash wort at 100F. Let rest at 90-100F for ~48 hours until pH of 3.6. Then continue brew day with boil, etc. Add pureed blueberries to primary fermenter after 7 days

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  • Last Updated: 2019-07-16 00:26 UTC