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Sour Cola bottle

Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 68% (brew house)
Rating:

5.00 (1 Review)

Calories: 99 calories (Per 330ml)
Carbs: 8.8 g (Per 330ml)

Created: Sunday November 18th 2018

Original Gravity:

1.033

Final Gravity:

1.006

ABV (standard):

3.5%

IBU (tinseth):

0.0

SRM (morey):

31.2

Mash pH

7.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.73 kg	United Kingdom - Maris Otter Pale0.73 kg Maris Otter Pale	38	3.75	45.6%
0.50 kg	United Kingdom - Wheat0.5 kg Wheat	37	2	31.3%
0.20 kg	United Kingdom - Dark Crystal 80L0.2 kg Dark Crystal 80L	33	80	12.5%
0.10 kg	United Kingdom - Chocolate0.1 kg Chocolate	34	425	6.3%
0.07 kg	United Kingdom - Roasted Barley0.07 kg Roasted Barley	29	550	4.4%
1.60 kg / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 L	Overnight	Temperature	--	70 °C	800 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Cacao nibs	Flavor	Boil	1 hr.
5 g	Coffee beans	Flavor	Boil	1 hr.
5 g	Juniper	Flavor	Boil	1 hr.
5 g	Rosemary	Flavor	Boil	1 hr.
5 g	Lavender	Flavor	Boil	1 hr.
5 g	Sage	Flavor	Boil	1 hr.
5 g	Ginger	Flavor	Boil	1 hr.
10 g	Lemon zest	Flavor	Boil	1 hr.
5 g	Lime zest	Flavor	Boil	1 hr.
15 g	Orange zest	Flavor	Boil	1 hr.
10 g	Lemon zest	Flavor	Boil	15 min.
5 g	Lime zest	Flavor	Boil	15 min.
1 each	Cassia stick	Flavor	Boil	15 min.
1 each	Cinnamon stick	Flavor	Boil	15 min.
1 each	Star anise	Flavor	Boil	15 min.
6 each	Cloves	Flavor	Boil	15 min.
5 g	Mace	Flavor	Boil	15 min.
1 each	Orange	Flavor	Primary	--
0.50 each	Lemon	Flavor	Primary	--
0.50 each	Lime	Flavor	Primary	--
1 each	Cinnamon stick	Flavor	Primary	--
2 tbsp	Vanilla extract	Flavor	Primary	--

Yeast

Mangrove Jack - French Saison Ale M29

Amount:	1 Each	Cost:
Attenuation (avg):	87.5%	Flocculation:	Medium
Optimum Temp:	26 - 32 °C	Starter:	No

Wheat beer

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	-18 - -18 °C	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

29.11.18
Pre-boil gravity 1.016? Dodgy reading?
Soured with lacto sour pitch for 36 hours @ ambient+ (started at 40°ish, varied considerably, and ended something like 25°)
1.12.18
Post-souring gravity 1.030
Fermenter SG 1.033
Pitched saison yeast. Kept at 22ish.
3.12.19
Rehydrated and pitched Belgian wit yeast. Moved to 18-20°.
21.12.18
Moved to cold store 7-10°
31.12.18
Primed with 55g table sugar, 45g lactose, 2tbsp vanilla extract, cinnamon. Bottled 8l.

Last Updated and Sharing

1,754

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Brews

Public: Yup, Shared
Last Updated: 2019-01-06 18:08 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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wgwgwgwg • 01/07/2019 at 04:06pm

5 of 5

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