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Sunny Sour

Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Benoit Champagne
Hop Utilization: 98%
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)

Created: Thursday April 22nd 2021

Original Gravity:

1.055

Final Gravity:

1.009

ABV (standard):

6.0%

IBU (tinseth):

22.2

SRM (morey):

4.1

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	US - Pale 2-Row5 lb Pale 2-Row	37	1.8	40.8%
4 lb	Briess - Wheat Malt, White4 lb Wheat Malt, White	39.1	2.5	32.7%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	8.2%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	16.3%
4 oz	Maltodextrin4 oz Maltodextrin - (late boil kettle addition)	39	0	2%
12.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Yakima Chief Hops - Mosaic2 oz Mosaic Hops	Pellet	12.25	Whirlpool at 170 °F	30 min	10.34	22.2%
1 oz	Yakima Chief Hops - Citra1 oz Citra Hops	Pellet	13	Whirlpool at 170 °F	30 min	5.49	11.1%
1 oz	Yakima Valley Hops - Sabro1 oz Sabro Hops	Pellet	15.1	Whirlpool at 170 °F	30 min	6.37	11.1%
2.50 oz	Yakima Chief Hops - Mosaic2.5 oz Mosaic Hops	Pellet	12.25	Dry Hop	3 days		27.8%
1.50 oz	Yakima Chief Hops - Citra1.5 oz Citra Hops	Pellet	13	Dry Hop	3 days		16.7%
1 oz	Yakima Valley Hops - Sabro1 oz Sabro Hops	Pellet	15.1	Dry Hop	3 days		11.1%
9 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4.50 oz	Yakima Chief Hops - Mosaic (Pellet)	10.34	50%
2.50 oz	Yakima Chief Hops - Citra (Pellet) 2.4999999942814 oz Citra (Pellet) Hops	5.49	27.8%
2 oz	Yakima Valley Hops - Sabro (Pellet) 1.9999999954251 oz Sabro (Pellet) Hops	6.37	22.2%
9 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5 gal	Infusion	--	154 °F	--
2.8 gal	Fly Sparge	--	168 °F	--
Starting Mash Thickness: 2 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Gypsum	Water Agt	Mash	--
2 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	--
5 ml	Lactic acid	Water Agt	Mash	--
1.20 kg	Mango puree	Flavor	Secondary	7 days

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	68 - 77 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 141 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.9 Volumes

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
112.8	0	0	143.8	75.6	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

239

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Brews

Public: Yup, Shared
Last Updated: 2021-05-27 21:02 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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