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Sourbry Straw.

137 calories
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 52 liters (fermentor volume)
Boil Size: 60 liters
Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CJ
Calories: 137 calories (Per 355mL)
Share: <EMBED>
1.042
1.007
4.54%
5
3.11
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 2.3 55.6%
3 kg German - Pale Wheat3 kg Pale Wheat 39 1.5 33.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 11.1%
9 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 3.5 Boil 50 min 2.76
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 3.5 Boil 30 min 2.23
 
Mash Guidelines
Amount Description Type Temp Time
30 LFly Sparge65 °C60 min
Starting Mash Thickness: 3.1 L/kg
 
Other Ingredients
Amount Name Type Use Time
75 g Table Salt Water Agt Boil 20 min.
 
Yeast
Amount:
1
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
Soured for 24 hours at 37.5 C with greek yohgurt.
Kept in HLT with temp controller.
which took pH to 3.7.
Small adjustment with liquid Lactic acid to 3.5 pH
Salt addition will be at 1.5g/L
1.5kg frozen strawberry addition in boil with 20 mins to go, in hop spiders and mashed in.

Innoculated with 2 x packets of Safale US05 with ferment temp at 17.5c

Blended 2kg frozen strawberries and 1kg raspberries and 2 cans of mixed berries in syrup.
Then added to fermenter at end of ferment. Raised temp to 20 for two days then dropped to 0 before racking
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View Count: 38
Brew Count: 0
Last Updated: 2019-04-09 23:33 UTC
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