Stone Sour - Beer Recipe - Brewer's Friend

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Stone Sour

157 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.9 liters
Post Boil Size: 21.9 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Wednesday July 24th 2019
1.052
1.007
5.9%
9.5
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg US - Pale 2-Row4 kg Pale 2-Row 37 1.8 78.4%
1 kg New Zealand - Wheat Malt1 kg Wheat Malt 35.4 2.13 19.6%
0.10 kg New Zealand - Sour Grapes Malt0.1 kg Sour Grapes Malt 34 2.03 2%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Galaxy5 g Galaxy Hops Pellet 14.25 Boil 60 min 9.47 14.3%
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Dry Hop at 20 °C 4 days 28.6%
10 g Galaxy10 g Galaxy Hops Pellet 14.25 Dry Hop at 20 °C 4 days 28.6%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Dry Hop at 20 °C 4 days 28.6%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,000 g Passion Fruit Flavor Secondary 0 min.
10 g Gypsum Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Steeping -- 66 °C 90 min
28 L Fly Sparge -- 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.3
Mash volume with grains 18.7
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 18.4 L) 19.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 28.9
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 21 L) 21.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.9 L) 21
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

mash in and out as usually
but after mash out drop kettle temperature to 45 degrees and with a Ph reader check your Ph (should be at 4.8-5.0) if its higher use some 88% Lactic acid (sparingly) to drop your Ph.

Boil for 15 minutes to clean any unwanted bacteria that may compete with Lactobacillus.
Cool to room temperature
pitch your lactobacillus (5335) cover with cling film and leave it. check it every 4 or so hours and do a Ph reading. You ideally want 3.3 to 3.6 but also depends on individual pallet.

once pH level is right bring to a boil for 60 minutes and continue like normal
once primary fermentation is finished rack onto frozen Passion fruit*
and let sit for 8-10 days.

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  • Last Updated: 2022-09-18 23:32 UTC