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Lemon Ginger Sour

217 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: E Hines
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created Sunday May 1st 2016
1.066
1.013
7.0%
11.5
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 39.4%
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 39.4%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 7.9%
1.50 lb Belgian Candi Sugar - Clear/Blond (0L)1.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 11.8%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.5%
12.69 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 45 min 11.47 100%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.25 gal Fly Sparge 154 °F 90 min
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Yeast Neut Other Boil 15 min.
16 oz Acid Malt Other Mash --
1 oz Fresh Ginger Root Minced Flavor Secondary 4 days
1 each Lemon Zest 2-4 Lemons Flavor Secondary 4 days
0.50 oz Coriander Flavor Secondary 4 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
Goodbelly Lacto Plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 10 8 33 26 45
Salts to all Waters 8 Gallons RO. Gypsum 0.6gm, Mag Sulf 1.4gm, Ca Chloride 0.6gm. Mag Chloride 1.5gm, Ca Carbonate 3gm.
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash Grains in 3.25 Gallons x 90 min at 154F. At end of mash add 16oz crushed Acid Malt and stir then sparge off 6.25 gallons to ultra sanitary Metal pot fermenter. Purge air space with Co2. Cool to 95F and pitch 8oz Goodbelly Mango Probiotic drink. Flush again with Co2. Lacto ferment with Heat Belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm yeast neut to boil and 1 lb DME for head retention and 1.5 lb Belgian Candi Sugar to boil. Cool to 68F and Oxygenate well and pitch SA-5 to Sacc ferment. Transfer to secondary and add 2 to 4 lemon zest (to taste) and 1 oz Fresh Ginger Root Minced, 0.5 oz Crushed Coriander. Bottle as usual. May want to add champagne yeast at bottling as it is acid resistant. If you want a lower alcohol brew then don't add the Candi Sugar.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-05-02 22:14 UTC
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