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La Mancha Sour

Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.56 gallons
Post Boil Size: 5.56 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric Muhlheim
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Tuesday May 11th 2021

Original Gravity:

1.048

Final Gravity:

1.009

ABV (standard):

5.1%

IBU (tinseth):

12.3

SRM (morey):

4.3

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Mecca Grade - Lamonta (American Pale)5 lb Lamonta (American Pale)	37	3	45.5%
5 lb	Bestmalz - BEST Spelt5 lb BEST Spelt	37.7	2.2	45.5%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	9.1%
11 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Elixir0.5 oz Elixir Hops	Pellet	6	Boil	60 min	12.31	33.3%
1 oz	Elixir1 oz Elixir Hops	Pellet	6	Boil	0 min		66.7%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Elixir (Pellet)		12.31	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16.5 qt	Strike	160 °F	149 °F	120 min
2 qt	Temperature	212 °F	155 °F	60 min
4.4 qt	Temperature	212 °F	165 °F	30 min
17.8 qt	Sparge	212 °F	170 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
15 g	Turmeric	Spice	Boil	20 min.
15 g	Black Peppercorns	Spice	Boil	10 min.
5 lb	Cherries	Flavor	Secondary	7 days
5 g	Lemon Zest	Flavor	Secondary	7 days

Yeast

Omega Yeast Labs - Lactobacillus Blend OYL-605

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	N/A
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

Omega Yeast Labs - Sundew OYL-401

Amount:	1 Each	Cost:
Attenuation (avg):	79%	Flocculation:	High
Optimum Temp:	64 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 7.7 Temp: 68 °F CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Kettle sour with OYL-605

Recipe Photos

Last Updated and Sharing

299

Views

Brews

Public: Yup, Shared
Last Updated: 2022-04-23 00:16 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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