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Joey Chestnut's Sour Summer Ale

171 calories
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Dr. Beech
Calories: 171 calories (Per 12oz)
Share: <EMBED>
1.053
1.004
6.37%
24.81
14.93
5.36
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 84.1%
0.7 lb German - CaraAroma0.7 lb CaraAroma 34 130 6.5%
0.5 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.7%
0.5 lb German - Melanoidin0.5 lb Melanoidin 37 25 4.7%
10.7 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.5 oz Challenger0.5 oz Challenger Hops Pellet 8.5 Boil 60 min 15.41
1 oz Calypso1 oz Calypso Hops Pellet 13 Boil 5 min 9.4
 
Mash Guidelines
Amount Description Type Temp Time
13.8 qtStrike Water @ 148Infusion162.8 °F60 min
8.3 qtMash Out @ 170Infusion212 °F10 min
10.1 qtBatch SpargeSparge170 °F60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
5 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Amount:
1
Attenuation (custom):
92%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 273 B cells required
Yeast Pitch Rate and Starter Calculator
Amount:
1
Attenuation (custom):
92%
Flocculation:
Low
Optimum Temp:
75 - 85 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 273 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: 18967
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
This is my first foray into sour beers. On the technique:

Based on advice from the interwebs, we're going to sour this in the "kettle", which in our case will be into a plastic carboy specifically reserved for sours, then pour back into the kettle. So, the order of operations is:

1.) heat up strike water and mash as usual.
2.) Sparge and collect 6.25 gallons of wort in kettle
3.) Boil for 10 - 15 minutes to pasteurize - NO HOPS
4.) Cool to 95F, and bring ph down to 4.5 with phosphoric acid; collect into carboy
5.) Inoculate with OYL-605, the lacto culture, and let sit for 48 hours at ~93F. Should drop to 3.5 ph; MONITOR
6.) When terminal pH hit, POUR (Don't rack!) back into kettle; bring to boil
7.) proceed as normal with boil, hops schedule, primary ferment until complete (10 - 14 days?), then condition for two weeks.

For next experiment, consider adding brett along somewhere between primary and secondary to make Joey Chestnut even funkier...
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View Count: 53
Brew Count: 0
Last Updated: 2019-04-01 19:47 UTC
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