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Pretty Sour

Berentsens Brygghus

American-Style Sour Ale

4.3% / 10.2 °P

Provided by

@brewolution.rogaland

All Grain


Default

72% efficiency

Batch Volume: 23 L

Boil Time: 60 min


Mash Water: 16.07 L

Sparge Water: 14.83 L

Total Water: 30.9 L

Boil Volume: 28 L

Pre-Boil Gravity: 1.037


Vitals

Original Gravity: 1.041

Final Gravity (Adv): 1.008

IBU (Tinseth): 12

BU/GU: 0.30

Color: 13.2 EBC 


Mash

Temperature — 50 °C20 min

Temperature — 66 °C60 min


Malts (4.19 kg)

2.39 kg (57%) — Weyermann Pilsner — Grain — 3.3 EBC

900 g (21.5%) — Castle Malting Chateau Abbey — Grain — 44 EBC

900 g (21.5%) — Weyermann Wheat Malt Pale — Grain — 3.9 EBC


Hops (29 g)

6 g (10 IBU) — Columbus (Tomahawk) 14% — Boil60 min

23 g (IBU) — Huell Melon 7.2% — Aroma15 min hopstand


Hopstand at 80 °C


Miscs

1 pkg — Brewers Clarex Primary


Yeast

1 pkg — Wyeast Labs 3711 French Saison 83%


Fermentation

Primary — 20 °C14 days


Carbonation: 2.4 CO2-vol


Syrning: Melkesyre til pH 4.8 Lacto: Brevis og/eller Delbruekii OG før syrning: 10.2 OG etter syrning: 9.2 Target ABV: 4 % Opprinnelig glutenfri.

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