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Sauerbier
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 28, 2024
| Style: |
Specialty Beer |
| Brewer: |
Dustin Zastera |
| Brew Date: |
July 24, 2014 |
| Yield: |
5.5 gallons |
| Color (SRM/EBC): |
2/4 |
| Bitterness (Calc): |
11.7 IBU (Tinseth) |
| BU/GU: |
0.25 |
| Calories: |
152 (12 ounces) |
| ABV: |
5.3% |
| ABW: |
4.2% |
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| Batch No: |
111 |
| OG: |
1.047 |
| OG (Plato): |
11.67° P |
| Target OG: |
1.046 |
| Reading 1: |
1.015 (4 days) |
| Reading 2: |
1.007 (7 days) |
| FG: |
1.007 |
| FG (Plato): |
1.8° P |
| Target FG: |
1.009 |
| Real Extract: |
3.58° P |
| App. Atten.: |
84.6% |
| Real Atten.: |
69.3% |
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| Info: |
A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability. Commercial Examples: Bell’s Rye Stout, Bell’s Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt’s Honey Double Mai Bock, Rogue Dad’s Little Helper, Rogue Honey Cream Ale, Dogfish Head India Brown Ale, Zum Uerige Sticke and Doppel Sticke Altbier, Yards Brewing Company General Washington Tavern Porter, Rauchenfels Steinbier, Odells 90 Shilling Ale, Bear Republic Red Rocket Ale, Stone Arrogant Bastard. |
Mashed 1 pound of grain on July 21, cooled to 120F and added a handful of dry grain. Soured for 3 days and then boiled to kill of any critters before use in the main mash.
In total, 7.5 pounds of Belgian pils were used.
I more or less used whatever stuff I had on hand, so the recipe is a little funny.
7-24-2014: Brewed.
7-31-2014: Transfer to secondary. Probably a short one to knock out the loose bits. |
| 7.50 pounds |
Belgian Plisen Malt |
100% of grist |
| 7.50 pounds |
Total Grain Weight |
100% of grist |
| 0.75 oz |
Salt @ 10 minutes |
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| 1 oz (gnd) |
Coriander Seed @ 10 minutes |
|
| 1/2 tsp. |
Yeast Nutrient @ 10 minutes |
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| 0.42 ounces |
Perle 7.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil |
3.3 AAUs |
| 0.42 ounces |
Total Hop Weight |
3.3 AAUs |
| Total Boil Time: |
60 minutes |
| Name: |
American Wheat Ale |
| Manufacturer: |
Wyeast |
| Product ID: |
1010 |
| Type: |
Ale |
| Flocculation: |
Low |
| Attenuation: |
76% |
| Temperature Range: |
58–74°F |
| Amount: |
12 gr |
Hastings, Minnesota
| Calicum: |
55 ppm |
| Bicarbonate: |
196 ppm |
| Sulfate: |
7.9 ppm |
| Chloride: |
8.9 ppm |
| Sodium: |
3 ppm |
| Magnesium: |
24 ppm |
| PH: |
7.4% |
| Notes: |
Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"
Prepared by GWMAP |
Mash in with 2.7 gallons water at 162F (for 66F grains) to hit a mash temperature of 149F. Mash for 1 hour, then mash out with 1.5 gallons of boiling water. Drain the tun, then sparge with an additional 3 gallons of water at 168F. |
To sour:
Mash 1 pound of grain in 1.25qt of water at 153F for an hour. Cool. Once the mash reaches 120F add in some uncrushed grains. Ferment at <120F for several days.
The result should smell sweet, bready, and vaguely of sauerkraut. |
Sauerbier
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Strike Water Amount: |
2.5 |
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| Strike Water Temperature: |
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| Mash Temperature: |
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| Mash Time: |
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| Sparge Water Amount: |
6.1 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
6.5 |
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| Post-Boil Amount: |
5.5 |
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| Boil Time: |
60 |
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| Original Gravity: |
1.047 / 11.7° P |
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