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100% Hoppy Sour

179 calories 14 carbs
Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 2.4 gallons (fermentor volume)
Pre Boil Size: 3.4 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BYO
Calories: 179 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Tuesday November 20th 2018
1.055
1.007
6.3%
56.49
3.74
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.75 lb American - Pale 2-Row3.75 lb Pale 2-Row 37 1.8 76.9%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 20.5%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 2.6%
4.88 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Whirlpool at 180 °F 30 min 19.82 22.2%
0.5 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 30 min 19.51 22.2%
0.5 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 17.16 22.2%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 11.1%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 11.1%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Dry Hop 5 days 11.1%
 
Mash Guidelines
Amount Description Type Temp Time
gal Infusion 150 °F 60 min
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648
Amount:
1
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 123 B cells required
Omega Yeast Labs OYL-605
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 123 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

https://byo.com/article/hoppy-sour-beers/

For water, add calcium chloride to reach about 100-150 ppm chloride. Don't use gypsum or epsom salt because the sulfate will accentuate the bitterness.

Mash at 150 °F (66 °C). Collect wort and boil for 60 minutes, do not add any hops. Cool the wort to 100 °F (38 °C) and transfer wort to a fermenter or keep in pot. Pitch the Lactobacillus of your choice, and add lactic acid as needed to achieve a pH of 4.4. If you are in a rush, sour as warm as you can reliably hold (up to 115 °F/46 °C), ideally above 80 °F (27 °C). Approximate souring time 1–3 days to reach pH 3.3–3.4. You can measure by taste, but the sweetness of the wort can make acidity seem milder than it will post-fermentation (even though the pH will rise slightly with fermentation and dry hopping). Once the desired acidity is achieved, return the wort to the kettle and heat to 180 °F (82 °C). Once the temperature is reached, turn off the heat and add the hops. Allow them to steep for 20–30 minutes before chilling to 70 °F (21 °C). Aerate and pitch a large starter of Brett (most commercial Brett strains are not packaged at a high enough cell-count to pitch directly). A 3-L starter on a stir-plate for a week should be adequate. Once the gravity stabilizes (two to four weeks), the beer is ready to package. If you are bottling, add the dry hops to the primary fermenter. If kegging, bag and weight the hops (I use new nylon knee highs and glass marbles) adding them directly to the keg during natural conditioning. Aim for 2.7 volumes of CO2.

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  • Public: Yup, Shared
  • Last Updated: 2018-11-20 15:11 UTC
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