Wort for Sour Ale 33 gal 
All Grain Recipe
Submitted By: rcbrownia (Shared)
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| Brewer: RC Brown | |
| Batch Size: 33.00 gal | Style: Berliner Weisse (23A) |
| Boil Size: 46.67 gal | Style Guide: BJCP 2015 |
| Color: 2.1 SRM | Equipment: Blichmann Pro Series 2bbl |
| Bitterness: 6.9 IBUs | Boil Time: 60 min |
| Est OG: 1.031 (7.8° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.004 SG (1.1° P) | Fermentation: Ale, Two Stage |
| ABV: 3.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 49.91 gal |
Ames, IA 05-22-2023 |
Water |
1 |
| 6.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 18 lbs |
Pale Malt, 2-Row (Rahr) (1.8 SRM) |
Grain |
3 |
| 9 lbs |
Wheat - White Malt (Briess) (2.8 SRM) |
Grain |
4 |
| 1 lbs 8.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
5 |
| 3 lbs 4.00 oz |
Sugar, Table (Sucrose) [Boil] (1.0 SRM) |
Sugar |
6 |
| 1 lbs 8.00 oz |
Maltodextrin [Boil] (3.0 SRM) |
Sugar |
7 |
| 0.90 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
8 |
| 1.50 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
| 8.0 pkgs |
Crisp Sour (AB Biotek Pinnacle #) |
Yeast |
10 |
Notes
Sucrose added to encourage souring by the Lachancea thermotolerans yeast (up to 5% of grain bill). Lactose or maltodextrin added at rate of 0.8 - 1.6 oz per gallon to restore body lost from drying out from use of sucrose (this recipe used lower end of rate).
Lower mash temperatures will encourage glucose, which encourages souring. Fermentation at 80 F is also expecteed to encourage souring.
Fruit added when fermentation slowed (in range of 0.5 - 1.0 lb/gallon). For Perfect Puree, pitch 0.56 lb/gal or 3 jars (90 oz) per 10 gallons of wort.
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