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Sour Base 5Gal

147 calories 13.7 g 12 oz
Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 0 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 147 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created Monday September 6th 2021
1.045
1.009
4.8%
0.0
3.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 6-Row6 lb Pale 6-Row 35 1.8 66.7%
3 lb American - White Wheat3 lb White Wheat 40 2.8 33.3%
9 lbs / 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Filtered
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1g Salt
2g Gypsum
3g CalChl

Use filtered/RO water
Mash Chemistry and Brewing Water Calculator
 
Notes

This is a no-boil neutral sour base.

Kettle souring is done with US-05 room temp + Goodbelly + L. Plantarum capsule, held at 85-87F for a few days after primary fermentation is completed. Sample often to desired souring (timing is inconsistent in my experience, but works out in the end)

OR

Use Lallemand PhillySour @ Room Temp


Strike 4 @ 163.4
Sparge 1.78 @ 170+

The purpose of this recipe is to be easy. I can brew this on a stovetop setup afterwork in just over 2.5hrs start to finish. Perfect for work nights.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-09-22 20:02 UTC
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