Scared Sour - Beer Recipe - Brewer's Friend

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Scared Sour

115 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 115 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Sunday October 13th 2019
1.035
1.009
3.4%
15.3
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Bohemian Pilsner4 lb Bohemian Pilsner 38 1.9 57.1%
3 lb American - White Wheat3 lb White Wheat 40 2.8 42.9%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 4.04 50%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Boil 15 min 11.21 50%
1 oz / $ 0.00
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
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
3 gal Strike 149 °F 149 °F 90 min
3 gal Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 149 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.19 8.8  
Mash volume with grains (equipment estimates 2.55 g | 10.2 qt) 2.75 11  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 5.03 g | 20.1 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.09 g | 24.4 qt) 6 24  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.3 21.2  
Top off amount 0.2 0.8  
Going into fermentor 5.5 22  
Total: 7.13 28.5
Equipment Profile Used: System Default
 
Notes

Mash at 149°F (63°C) for 90 minutes, drain, and sparge to yield 5.5 gallons (18.9 l). Allow the wort to cool to 110–120°F (43–49°C), and pitch your Lacto culture. Kettle sour to the desired perceivable acidity level (should be sharply sour). See “The Art of Tart” for more information.

Boil for 15 minutes, adding hops at the start of the boil.

Chill, pitch the Wyeast 1007, and ferment at 65°F (18°C). After completing fermentation, package to 3.5 volumes of CO2.

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  • Last Updated: 2019-10-13 19:10 UTC