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Nuoc Sour

183 calories 17 g 330 ml
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Beer Stats
Method: BIAB
Style: Wild Specialty Beer
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 46% (brew house)
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created Friday September 3rd 2021
1.060
1.012
6.3%
8.5
5.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Wheat Malt4 kg Wheat Malt 37 2 55.2%
1 kg German - Vienna1 kg Vienna 37 4 13.8%
0.25 kg German - CaraRed0.25 kg CaraRed 34 20 3.4%
1 kg Weyermann - Pilsner1 kg Pilsner 36 1.5 13.8%
1 kg Cane Sugar1 kg Cane Sugar 46 0 13.8%
7.25 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Crystal30 g Crystal Hops Pellet 4.3 Boil 15 min 8.45 100%
30 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
13 L Strike 40 °C 10 min
1.4 L Temperature 45 °C 10 min
1.7 L Temperature 50 °C 10 min
6.6 L Temperature 63 °C 60 min
5.9 L Temperature 70 °C 10 min
13.4 L Sparge 70 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
2.10 g Epsom Salt (MgSO4) Water Agt Mash 1 hr.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4.60 g Gypsum Water Agt Mash 1 hr.
2 g Sea salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
27 Grams
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 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
"Nuoc Sour" Wild Specialty Beer recipe. BIAB, ABV 6.33%, IBU 8.45, SRM 5.86, Fermentables: (Wheat Malt, Vienna, CaraRed, Pilsner, Cane Sugar) Hops: (Crystal) Other: (Epsom Salt (MgSO4), Calcium Chloride (anhydrous), Gypsum, Sea salt)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-12 06:44 UTC
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