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MUNDO - Golden Sour Ale

Method: BIAB
Style: Experimental Beer
Boil Time: 30 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Luis
Calories: 120 calories (Per 330ml)
Carbs: 5.1 g (Per 330ml)

Created: Monday April 9th 2018

Original Gravity:

1.041

Final Gravity:

0.999

ABV (standard):

5.5%

IBU (tinseth):

14.0

SRM (morey):

3.8

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Belgian - Pilsner5 kg Pilsner	37	1.6	97.1%
0.15 kg	German - Melanoidin0.15 kg Melanoidin	37	25	2.9%
5.15 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Nelson Sauvin20 g Nelson Sauvin Hops	Pellet	12.5	Whirlpool at 90 °C	5 min	10	25%
5 g	Columbus5 g Columbus Hops	Pellet	15	Whirlpool at 90 °C	5 min	3	6.3%
5 g	East Kent Goldings5 g East Kent Goldings Hops	Pellet	5	Whirlpool at 90 °C	5 min	1	6.3%
25 g	Nelson Sauvin25 g Nelson Sauvin Hops	Pellet	12.5	Dry Hop at 20 °C	4 days		31.3%
10 g	Columbus10 g Columbus Hops	Pellet	15	Dry Hop at 20 °C	4 days		12.5%
15 g	East Kent Goldings15 g East Kent Goldings Hops	Pellet	5	Dry Hop at 20 °C	4 days		18.8%
80 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
45 g	Nelson Sauvin (Pellet) 45 g Nelson Sauvin (Pellet) Hops	10	56.3%
15 g	Columbus (Pellet) 15 g Columbus (Pellet) Hops	3	18.8%
20 g	East Kent Goldings (Pellet) 20 g East Kent Goldings (Pellet) Hops	1	25.1%
80 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
32 L		Infusion	--	65 °C	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Danstar - Belle Saison Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	99%	Flocculation:	Low
Optimum Temp:	17 - 24 °C	Starter:	No
Fermentation Temp:	16 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 192 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Honey Amount: 157.2 g Temp: 27 °C CO₂ Level: 2.3 Volumes

Target Water Profile

Copasa - Coração Eucarístico

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
19	2	4	0	6	29
Mash Chemistry and Brewing Water Calculator

Notes

Kettle Soured with preferred Lactobacillus strain (Brevis/Plantarum/Casei) to pH 3.8 (normally 12h - 18h at 40°C). Then, boil for 30 min adding hops at whirpool (90°) for 5 minutes. Cool the wort to 16°C, then pitch Torulaspora delbrueckii. Let the primary fermentation run through 48h, then pitch S. cerevisae var. diastaticus. After 4 days of fermentation (2/3 of the remaining sugars), dry hop with Nelson Sauvin, Columbus and EKG.

Last Updated and Sharing

183

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Brews

Public: Yup, Shared
Last Updated: 2019-09-27 12:24 UTC
Snapshot Created: 2018-04-09 15:58 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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