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Sour Mash, Sour Kick

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

Original Gravity:

1.065

Final Gravity:

1.016

ABV (standard):

6.4%

IBU (tinseth):

3.5

SRM (morey):

4.6

Mash pH

6.0

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.75 oz	Crystal (Pellet)		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 85-100F 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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-08-19 15:21 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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