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Hot Mess Sour

127 calories 6.8 g 12 oz
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 100% (brew house)
Source: Reevesie
Calories: 127 calories (Per 12oz)
Carbs: 6.8 g (Per 12oz)
Created Wednesday July 3rd 2019
1.040
1.001
5.2%
23.3
8.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Dark1 lb Dry Malt Extract - Dark 44 30 33.3%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 33.3%
1 lb Honey1 lb Honey 35 2 33.3%
3 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6.8 Boil 15 min 23.31 100%
1 oz / 0.00
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 40 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

**This is interesting, it is a meaty beer, my wife likes it, but I am not so taken with it. However, I am using the sour culture to ferment leftover beers from other batches that are being poured into the container until it hits 3gallons and a FG of 1.000.

11/29/19-Experimental Beer:

Buckwheat Flour will be cereal mashed prior to the regular mash. Mashed in at 149F, wrapped in a towel to hold a decent temp, will mash for 1hour. 1/2G yeast starter using the leftover wort from the Winter Warmer (approx. 1.068, so 1# dark dme in 1/2G H2O equivalent). There is hibiscus and orange in the honey, so I am eliminating the 2t. of lemon zest from the recipe (whirlpool), the tart flavor should already be there. Someone used all my soy sauce for Thanksgiving, so if I want it (2tsp) I will add it at bottling/kegging. I also added my natural sour culture from our grapes and some live-culture apple cider vinegar just for good measure.

Soy Sauce and lemon zest 2tsp. each, may be added at bottling. Coriander Seed, Red Chili Paste (dry flakes) in Whirlpool.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-10-08 18:23 UTC
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