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Sour Y

159 calories
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Sour American from The Mad Fermentationist
Calories: 159 calories (Per 12oz)
Share: <EMBED>
1.049
1.006
5.66%
6.43
5
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8.5 lb German - Vienna8.5 lb Vienna 37 4 73.1%
1.625 lb American - White Wheat1.625 lb White Wheat 40 2.8 14%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 8.6%
0.5 lb Maltodextrin0.5 lb Maltodextrin - (late addition) 39 0 4.3%
11.63 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.4 oz Amarillo0.4 oz Amarillo Hops Pellet 8.6 First Wort   6.43
 
Mash Guidelines
Amount Description Type Temp Time
5.5 gal165.6 + 1 tsp LATemperature155 °F60 min
4.75 galSparge185 °F15 min
Starting Mash Thickness: 2.1 qt/lb
 
Other Ingredients
Amount Name Type Use Time
4 oz Oak Cubes Flavor Secondary --
49 oz peach puree Flavor Secondary --
 
Yeast
Amount:
1
Attenuation (custom):
96%
Flocculation:
Med/Low
Optimum Temp:
68 - 78 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Notes
Normal mash at 155F, followed by sparge

1 hour boil time

Fermentation with The Yeast Bay Melange sour blend - took yeast from another beer aging in secondary (one thief full dropped right into the wort)

After the initial vigorous fermentation ended (aka saccharomyces fermentation), approximately 3 weeks, transferred to a secondary vessel with 2 cans of peach puree and 2oz of sanitized oak cubes, filling the 5 gallon fermenter all the way up to the neck

Experienced minor blowoff thanks to the fruit puree fermenting

Sampled every 2-3 months until done
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View Count: 1582
Brew Count: 0
Last Updated: 2016-05-03 20:53 UTC
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