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Case Study Sour Series

Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.61 gallons
Post Boil Size: 11.11 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 143 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Tuesday October 6th 2020

Original Gravity:

1.043

Final Gravity:

1.013

ABV (standard):

3.9%

IBU (tinseth):

5.4

SRM (morey):

4.7

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 70°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	US - Pale 2-Row14 lb Pale 2-Row	37	1.8	75.7%
1.50 lb	American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt)	33	1.8	8.1%
1 lb	Munich Malt1 lb Munich Malt	36.8	7.87	5.4%
1 lb	American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L	35	20	5.4%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	5.4%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	3.62	50%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	15 min	1.79	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Hallertau Mittelfruh (Pellet)		5.41	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.5 gal	Strike	172 °F	158 °F	20 min
7 gal	Sparge	212 °F	175 °F	30 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 oz	Irish Moss	Fining	Mash	15 min.
4 g	Gypsum	Water Agt	Other	0 min.
7 g	Calcium Chloride (dihydrate)	Water Agt	Other	0 min.

Yeast

White Labs - California Ale V Yeast WLP051

Amount:	2 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Med-High
Optimum Temp:	66 - 70 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 156 B cells required

White Labs - Belgian Sour Mix WLP655

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med/Low
Optimum Temp:	80 - 85 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 156 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	1	9	76.4	50.2	33.8
Mash Chemistry and Brewing Water Calculator

Notes

Water: Target ion levels under 100 ppm each.
Target mash pH 5.2-5.6 (This winds up to be 5.49 expected with additives)

Idea is to create a wort with low fermentability and even some starch remaining.

Ferment with primary WLP051.

After primary fermentation is complete, rack to your aging vessel of choice (shoot for as low oxygen permeability as possible to limit acetic acid) and add WLP655.

Once souring has reached our satisfaction (8-12 months typically), add the fruit. This series will split the sum batch into two different fruit options for maximum experimentation.

After 2-3 months, rack off fruit sludge and package.

Also see: https://www.homebrewersassociation.org/homebrew-recipe/sour-blonde-with-apricot/

Last Updated and Sharing

227

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Brews

Public: Yup, Shared
Last Updated: 2020-10-14 23:30 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Case Study Sour Series

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