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First sour

265.76 calories 26.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Tuesday December 17th 2019
1.080
1.019
8.04%
0
4.54
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Avangard - Pale 2 Row16 lb Pale 2 Row 37 2 47.1%
6 lb Rolled Oats6 lb Rolled Oats 33 2.2 17.6%
1.50 lb German - Wheat Malt1.5 lb Wheat Malt 37 2 4.4%
1 lb Belgian - Unmalted Wheat1 lb Unmalted Wheat 36 2 2.9%
1.50 lb Weyermann - Acidulated1.5 lb Acidulated 27 3.4 4.4%
3 lb Lactose (Milk Sugar)3 lb Lactose (Milk Sugar) - (late addition) 41 1 8.8%
4 lb Cane Sugar4 lb Cane Sugar - (late addition) 46 0 11.8%
1 lb Rice Hulls1 lb Rice Hulls 0 0 2.9%
16 lb Avangard - Pale 2 Row16 lb Pale 2 Row 37 2 32%
50 lb / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
9.7 gal Strike 152 °F 60 min
5 gal Fly Sparge -- 30 min
9.7 gal Strike 152 °F 60 min
9.7 gal Strike 152 °F 60 min
9.7 gal Strike 152 °F 60 min
9.7 gal Strike 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 295 B cells required
White Labs - Belgian Sour Mix WLP655
Amount:
2 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) 295 B cells required
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 295 B cells required
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 295 B cells required
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 295 B cells required
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 295 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
Method: All Grain, Style: Straight (Unblended) Lambic, ABV 8.04%, IBU 0, SRM 4.54, Fermentables: (Pale 2 Row, Rolled Oats, Wheat Malt, Unmalted Wheat, Acidulated, Lactose (Milk Sugar), Cane Sugar, Rice Hulls)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-12-19 01:18 UTC
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