Sour Mash, Sour Kick Beer Recipe | All Grain Gueuze | Brewer's Friend
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Sour Mash, Sour Kick

215 calories 22.1 g 16 oz
Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 75 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 215 calories (Per 16oz)
Carbs: 22.1 g (Per 16oz)
Created: Friday July 22nd 2022
1.065
1.016
6.4%
3.5
4.6
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Sugar Creek Malt - Pilsner14 lb Pilsner 37.7 2 49.1%
14.50 lb American - Red Wheat14.5 lb Red Wheat 38 2.5 50.9%
28.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Crystal0.75 oz Crystal Hops Pellet 4.3 Boil 30 min 3.51 100%
0.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.37 gal Protein Rest Strike 127 °F 122 °F 15 min
Beta Rest Temperature 122 °F 144 °F 40 min
Alpha Rest Temperature 144 °F 162 °F 20 min
Mash out Temperature 162 °F 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 263 B cells required
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 263 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 21.35 psi       Temp: 34 °F       CO2 Level: 3.75 Volumes
 
Target Water Profile
Anderson, Indiana - Charcoal Filtered Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

This beer was naturally soured in a sour mash. I first took the mash through all of the listed mash temperature rests. I then let the mash naturally drop in temperature to about 100F and added 2 handfuls of unmilled Pilsner malt to the mash to use the natural lactobacillus on the husks of the malt to inoculate the mash,

Over the coarse of the next 48 hrs. I boosted the temperature to keep it between 85-100
F and brought the pH down to 3.7.

I then took the mash up to 170*F where I sparged it to the boil kettle.

Believing I had over sparged the grain by about .5 gallon, I boiled the wort for 75 minutes, adding the hops with 30-minutes left in the boil.

I then chilled and transferred to the fermenter where I pitched a combination of Fermentis K-97 and Be-134 at about a 2:1 ratio.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2022-08-19 15:21 UTC
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