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Rye Sour

Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 7.25 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 87% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)

Created: Thursday April 4th 2019

Original Gravity:

1.062

Final Gravity:

1.017

ABV (standard):

5.9%

IBU (tinseth):

1.0

SRM (morey):

4.2

Mash pH

4.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Belgian - Pilsner10 lb Pilsner	37	1.6	66.7%
1 lb	American - Vienna1 lb Vienna	35	4	6.7%
1 lb	Briess - Wheat Malt, White1 lb Wheat Malt, White	39.1	2.5	6.7%
1.50 lb	Briess - Rye Malt1.5 lb Rye Malt	36.8	3.7	10%
0.50 lb	United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats	33	10	3.3%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	6.7%
15 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.10 oz	Kent Goldings0.1 oz Kent Goldings Hops		Pellet	5	Boil	30 min	1.01	100%
0.10 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.10 oz	Kent Goldings (Pellet)		1.01	100%
0.10 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.5 gal	Infusion	--	158 °F	60 min
5.75 gal	Sparge	--	168 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
11 g	Calcium Chloride	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
1.20 oz	Lactic acid	Water Agt	Mash	1 hr.
4 g	Seeds of paradise	Herb	Boil	10 min.

Yeast

White Labs - English Ale Blend WLP085

Amount:	1 Each	Cost:
Attenuation (custom):	72.5%	Flocculation:	Med-High
Optimum Temp:	68 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 146 B cells required

White Labs - Lactobacillus Brevis

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	70 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 146 B cells required

Bootleg Biology - Funk Weapon #3

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	65 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 146 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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

Boiled off quite a bit more than expected but still managed to get between 5.5-6 into the fermenter.
Expect 1.5gal/hr with the power turned to 3 o'clock for most of the boil.

Water volumes:
'mash_volume': 5.5,
'sparge_volume': 5.75
'pre-boil_volume': 9.1
'post-boil_volume': 7.9
'fermenter_volume': 5.6,

Once sacc starter and lacto vials were pitched, I started a 1L funk weapon starter and added the 400mL funk weapon #3 after draining half. So 1200 ml total
After 4 days, drained 400ml off top, swirled and put 400ml in storage and rest in fermenter.

Ideally, age on orange peel and cherries

Last Updated and Sharing

215

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Brews

Public: Yup, Shared
Last Updated: 2019-04-19 18:31 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

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