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Sauergut

Method: BIAB
Style: Experimental Beer
Boil Time: 0 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Thursday June 1st 2017

Original Gravity:

1.045

Final Gravity:

1.010

ABV (standard):

4.6%

IBU (tinseth):

0.0

SRM (morey):

3.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 lb	Belgian - Pilsner1.5 lb Pilsner	37	1.6	88.9%
3 oz	German - Acidulated Malt3 oz Acidulated Malt	27	3.4	11.1%
1.69 lbs / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 qt		--	--	149 °F	60 min

Yeast

- -

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med
Optimum Temp:	66 - 72 °F	Starter:	No
Fermentation Temp:	118 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Rochester, MN

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
72	25	10	5	46	317
Mash Chemistry and Brewing Water Calculator

Notes

Any pale malt will work. I used pilsner because that's what I had.

Do not boil. Strain, and cool to 120 degrees.
Put 2 to 3 ounces of whole pale malt in a gallon jug and transfer the wort over it. Top up all the way with boiled (deoxygenated) water and cover with plastic wrap and a rubber band. Don't leave more than 1/2 inch of headspace. Hold at 118 degrees for at least 3 days to sour, then it can be stored at room temperature.

Use to acidify the mash of future beers (it should be about 2% lactic acid) and top the jug back up with fresh unhopped wort to keep it going.

Last Updated and Sharing

2,387

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Brews

Public: Yup, Shared
Last Updated: 2017-06-06 04:20 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

Discussion about this recipe:

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Johnwk • 12/30/2017 at 06:52pm
What type of set-up did you use to keep the sauergut at 118 F for 3 days?

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