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1BBL SOUR

180 calories 16 g 12 oz
Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 30 gallons (fermentor volume)
Pre Boil Size: 32 gallons
Post Boil Size: 31 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Wednesday April 28th 2021
1.055
1.010
5.9%
26.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb US - Pale 2-Row25 lb Pale 2-Row 37 1.8 33.3%
25 lb Crisp Malting - Extra Pale Maris Otter25 lb Extra Pale Maris Otter 37.5 2 33.3%
5 lb American - Wheat5 lb Wheat 38 1.8 6.7%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 1.3%
14 lb Red Raspberry Puree ~10 Brix14 lb Red Raspberry Puree ~10 Brix 4.61 0 18.7%
5 lb Bestmalz - BEST Acidulated5 lb BEST Acidulated 35.9 2.81 6.7%
75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Chinook2 oz Chinook Hops Pellet 13 Boil 60 min 15.98 16.7%
4 oz Willamette4 oz Willamette Hops Pellet 4.5 Boil 5 min 2.21 33.3%
3 oz Barbe Rouge3 oz Barbe Rouge Hops Pellet 8.5 Boil 5 min 3.12 25%
3 oz Yakima Valley Hops - BRU-13 oz BRU-1 Hops Pellet 14.4 Boil 5 min 5.29 25%
12 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.06 gal Strike 161 °F 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 64 °F
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
3 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 539 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Notes

COMPLETE MASH AS NORMAL- KETTLE SOUR @90 DEG FOR 36 HOURS - BOIL FOLLOW HOP SCHEDULE - IRISH MOSS AT 10 MIN- YEAST NUTE AT 10 MIN - DO WHIRLPOOL/FLAMEOUT HOPS - OXYGENATE HEAVY FOR KVEIK- PITCH ESPE KVEIK AT 80 - FREERISE TO NO MORE THAN 92- WHEN FERM SLOWS CONSIDERABLE (THINKING 3 DAYS) ADD FRUIT PUREE (14 lbs or so) - MAINTAIN TEMP UNTIL FERM COMPLETES - 24 HOUR COLD CRASH @34 - NO OXYGEN TRANSFER TO KEGS - CONDITION 3 WEEKS AT CELLAR TEMPS- 50PSI GAS FOR 48 HOURS - 30 PSI FOR 48 HOURS - THEN SERVING PRESSURE AND GO

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  • Public: Yup, Shared
  • Last Updated: 2021-04-30 15:51 UTC
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