First sour Beer Recipe | All Grain Straight (Unblended) Lambic | Brewer's Friend
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First sour

265 calories 25.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 16.5 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 265 calories (Per 12oz)
Carbs: 25.8 g (Per 12oz)
Created: Tuesday December 17th 2019
1.080
1.018
8.2%
0.0
4.5
n/a
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
20.87 lb Avangard - Pale 2-Row20.87 lb Pale 2-Row 37 2 47.1%
7.83 lb Rolled Oats7.83 lb Rolled Oats 33 2.2 17.7%
1.96 lb German - Wheat Malt1.96 lb Wheat Malt 37 2 4.4%
1.30 lb Unmalted Wheat1.3 lb Unmalted Wheat 36 2 2.9%
1.96 lb Weyermann - Acidulated1.96 lb Acidulated 27 3.4 4.4%
3.91 lb Lactose (Milk Sugar)3.91 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.8%
5.22 lb Cane Sugar5.22 lb Cane Sugar - (late boil kettle addition) 46 0 11.8%
1.30 lb Rice Hulls1.3 lb Rice Hulls 0 0 2.9%
44.35 lbs / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.7 gal Strike 151 °F 152 °F 60 min
6.5 gal Fly Sparge 155 °F -- 30 min
12.7 gal Strike 151 °F 152 °F 60 min
12.7 gal Strike 151 °F 152 °F 60 min
12.7 gal Strike 151 °F 152 °F 60 min
12.7 gal Strike 151 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 155 °F
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
2.61 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 384 B cells required
White Labs - Belgian Sour Mix WLP655
Amount:
2.61 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/Low
Optimum Temp:
80 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 384 B cells required
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
2.61 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 384 B cells required
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
2.61 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 384 B cells required
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
2.61 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 384 B cells required
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
2.61 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 384 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
"First sour" Straight (Unblended) Lambic beer recipe by Tydaddy. All Grain, ABV 8.18%, IBU 0, SRM 4.54, Fermentables: (Pale 2-Row, Rolled Oats, Wheat Malt, Unmalted Wheat, Acidulated, Lactose (Milk Sugar), Cane Sugar, Rice Hulls)
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Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-06 00:34 UTC
NEW Water Requirements:
First sour
Equipment Profile Used

System Default

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Water Requirements:
First sour
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Recipe Cost $ (USD)
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.
Gallons
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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