Lacto Sour Beer R1

20140823_102551 Grinding the grain mixture

20140823_124525 20140823_124445 20140823_124833

Waiting for the boil

20140823_141910 Frothy, bubbly Oat Meal  Boil. Boiling around the Hop Spider



Style Information

Name: Lacto Sour Beer R1
Recipe Type: All Grain
Category: Sour

Grains & Extracts

Name Amount Notes
Pilsner Malt 9 lbs Clean, sweet, delicate malty flavor Very light color contribution Lightest colored base malt available
Carapils 1.5 lbs Carapils has a clear, glassy endosperm and contributes unfermentable sugars that add foam stability, and palate fullness to beer. Use up to 5% to improve body and significantly enhance head retention without adding flavor or color to your beer.
Flaked Oats 1 lb Oatmeal lends a smooth, silky mouthfeel and a creaminess


Name Amount Alpha Acid % AAU Time Notes
Sterling 1 oz 7% 7 15 min Herbal, spicy, pleasant aroma, hint of floral and citrus
German Tradition 1/2 oz 6% 6 15 min Refined sweet floral and herbal character
US Tettnang 1/2 oz 5.1% 5.1 15 min For Aroma. Slightly Spicy


Name Type Use Amount Time Notes
Irish Moss Fining Boil 1 pinch 15 min A blend of flaked seaweeds. Use one tsp per 5 gallons for the last 15-20 min of boil to clarify beer.
Servomyces Other Boil 1 tab 10 min Yeast Fuel


Name Amount Notes
WLP677 (Lactobacillus) 1 vial This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
WLP644 (Brettamyces) 1Vial Added after 3 weeks, same time Raspberry Puree was added

Mash Steps

Name Step Type Step Time Temperature
140 degrees for 40 min. Then 148 for 60 min. Infusion 60 min 148


Amount: 6 gal
Water Description: Filtered. PH 6.8
Time: 60 minutes
Target Batch Size: 5 g


Step Time Temperature Container Additions
Name: Amount
3 Weeks 72 6 gal Carboy
Raspberry Puree: 3 lb
Added Raspberry Puree for Flavor


Estimated OG: 1.061
Actual OG: 1.064
Actual FG: 1.002
Actual ABV: 8.14%
Bitterness: 21 IBU
Estimated Color: 3.6 SRM

Beer Recipes Plugin by Brad Ledbetter

This entry was posted in Sours. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *