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Sea buckthorn-lingonberry-rowanberry-beetroot sour ale

131 calories 13 carbs
Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 19 liters (ending kettle volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 131 calories (Per 355mL)
Carbs: 13 g (Per 355mL)
Created Thursday September 20th 2018
1.040
1.009
4.06%
1.46
2.84
5.84
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1.80 kg German - Bohemian Pilsner1.8 kg Bohemian Pilsner 38 1.9 60%
1.20 kg German - Floor-Malted Bohemian Wheat1.2 kg Floor-Malted Bohemian Wheat 38 2 40%
3 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 10 Mash at 65 °C 60 min 1.46 100%
 
Mash Guidelines
Amount Description Type Temp Time
Temperature 69 °C 60 min
Mashout Temperature 80 °C 10 min
 
Other Ingredients
Amount Name Type Use Time
550 g Rowanberries Flavor Secondary 14 days
550 g Lingonberries Flavor Secondary 14 days
550 g Sea buckthorn berries Flavor Secondary 14 days
1 each Beet Flavor Secondary 14 days
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pitkäkoski 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 2 6 5 26 43
Mash Chemistry and Brewing Water Calculator
 
Notes

Add ca. 100 ml sauerkraut juice to yeast starter. Pitch starter, let ferment and sour. Boil whole berries for 2 min in water to sanitize. Discard water, crush berries and add to beer. Juice a medium-sized beet, boil the juice to sanitize and add to beer. Package after a couple of weeks.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-07 06:32 UTC
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