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Sour Kat

156 calories
Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 12oz)
Share: <EMBED>
1.048
1.008
5.29%
7.69
3.97
5.53
 
Brew Log History

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

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Fermentables
Amount Fermentable PPG °L Bill %
6.5 lb American - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 65%
3.5 lb Briess - White Wheat3.5 lb White Wheat 40 3.2 35%
10 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.5 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4 Boil 60 min 7.69
 
Mash Guidelines
Amount Description Type Temp Time
3.75 galInfusion150 °F60 min
4.5 galSparge172 °F--
 
Other Ingredients
Amount Name Type Use Time
3 lb Blueberries Flavor Secondary 7 days
1 each Wyeast 5335 - LACTOBACILLUS Other Other 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
0.25 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 ml Lactic acid Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 1 hr.
4.8 g Gypsum Water Agt Sparge 1 hr.
4.5 g Calcium Chloride Water Agt Mash 1 hr.
5.4 g Calcium Chloride Water Agt Sparge 1 hr.
 
Yeast
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.8 Volumes
 
Target Water Profile: Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 0 0 153 157 220
Mash Chemistry and Brewing Water Calculator
 
Notes
Kettle sour with Wyeast 5335. Pre-acidulate mash wort with lactic acid to 4.6pH. Pitch lactobacillus to cooled mash wort at 100F. Let rest at 90-100F for ~48 hours until pH of 3.6. Then continue brew day with boil, etc. Add pureed blueberries to primary fermenter after 7 days
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View Count: 15
Brew Count: 0
Last Updated: 2019-07-16 00:26 UTC
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