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Rhubarb Sour

180 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 45 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Wednesday October 23rd 2019
1.055
1.011
5.8%
13.1
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Canadian - Pale 2-Row7 lb Pale 2-Row 36 1.75 63.6%
4 lb Canadian - Pale Wheat4 lb Pale Wheat 36 2 36.4%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 13.08 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Lactic acid Water Agt Mash 0 min.
 
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:
54 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 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
25 qt Batch Sparge 170 °F 155 °F 60 min
Starting Mash Thickness: 1.44 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.44 qt/lb 3.96 15.8  
Mash volume with grains 4.84 19.4  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.83 g | 15.3 qt) 5.67 22.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.16 g | 24.7 qt) 8 32  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

This is a quick kettle soured beer similar method and Clawhammer Supply quick soured Berliner wisse

60 minute mash
15 minute boil
Cool to 40 adjust PH to 5.56 with lactic acid
add 500 ml yogurt maintain temp and wait for PH to drop to 3.27 (will take days)
30 minute boil with 1 oz of hops

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  • Last Updated: 2020-05-09 21:38 UTC