Dark Sour Base (10L) Beer Recipe | All Grain Mixed-Fermentation Sour Beer | Brewer's Friend
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Dark Sour Base (10L)

163 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 30 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Thursday July 22nd 2021
1.053
1.014
5.1%
15.0
21.2
5.4
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Simpsons - Finest Pale Ale Maris Otter2 kg Finest Pale Ale Maris Otter 37 2.6 70.2%
0.25 kg United Kingdom - Crystal 15L0.25 kg Crystal 15L 34 15 8.8%
0.25 kg American - Caramel / Crystal 40L0.25 kg Caramel / Crystal 40L 34 40 8.8%
0.10 kg Weyermann - Roasted Barley0.1 kg Roasted Barley 29.9 432 3.5%
0.25 kg Weyermann - Melanoidin0.25 kg Melanoidin 34.5 27 8.8%
2.85 kg / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Yakima Valley Hops - Southern Passion7 g Southern Passion Hops Pellet 11.2 First Wort 30 min 15.03 100%
7 g / ¥ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 67 °C 90 min
1.5 L Sparge 76 °C 76 °C --
Starting Grain Temp: 27 °C
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Fruit Flavor Secondary 10 days
260 ml yakult Other Boil 2 days
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Other Primary 1 hr.
1.50 ml Lactic acid Other Kegging --
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
High
Optimum Temp:
25 - 42 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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

7/22/2021: Added 5ml lactic acid before souring to lower ph 5.2 -> 4.4ish, looking for <3.3ph
20 hours incubation @ 40C: 3.65, 40 hours: 3.43, will add 1.5ml acid at kegging
Presour grav: 1.037, OG: 1.053...refractometers don't work with soured wort maybe?
Fermentation completed in a few days, added 1kg blueberries after 1 week, let sit for a week
Kegged 8/8/21 - Good level of sour, nice dark flavor notes. Hint of blueberry comes through. All in all, a resounding success :)

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2021-08-12 14:59 UTC
NEW Water Requirements:
Dark Sour Base (10L)
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Water Requirements:
Dark Sour Base (10L)
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Recipe Cost ()
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.
Gallons
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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