Standard Sour Hopless Beer Recipe | All Grain American Sour | Brewer's Friend
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Standard Sour Hopless

221 calories 20.8 g 12 oz
Beer Stats
Method: All Grain
Style: American Sour
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jerry Stamm
Calories: 221 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Thursday March 21st 2019
1.067
1.014
7.0%
0.0
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Golden Promise8 lb Golden Promise 37 3 55.2%
2 lb American - Caramel / Crystal 10L2 lb Caramel / Crystal 10L 35 10 13.8%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.4%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.9%
3 lb Briess - DME Golden Light3 lb DME Golden Light 44.6 4 20.7%
14.50 lbs / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Steeping -- 154 °F 60 min
2.5 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash --
6.50 g Calcium Chloride (dihydrate) Water Agt Mash --
2 g Epsom Salt Water Agt Mash --
1.30 g Baking Soda Water Agt Mash --
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Boil just 10 mins after all wurt in kettle. Cool to around 100 degrees. Add Lactobacillus. Use C02 thru ball valve in kettle at low PSI to blow out O2. . Let sit for around 2 days or until reach PH of 3.5 to 3.7 (taste test what tartness you like). Boil as normal for 60 mins then cool and transfer to fermenter and pitch with Voss Kveik yeast.

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  • Public: Yup, Shared
  • Last Updated: 2024-02-25 03:54 UTC
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