Margarita Sour

90 calories 8.4 g
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 40.11 liters
Post Boil Size: 35.13 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dallas Potz-Nielsen
Hop Utilization: 99%
Calories: 90 calories (Per )
Carbs: 8.4 g (Per )
Created Saturday January 1st 2022
Amount Fermentable Cost PPG °L Bill %
1.70 kg Gladfield - Pilsner Malt1.7 kg Pilsner Malt 37.7 1.93 50%
1.70 kg Gladfield - Wheat Malt1.7 kg Wheat Malt 38.8 2.13 50%
3.40 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
22.20 g Moutere22.2 g Moutere Hops Pellet 18 Whirlpool at 80 °C 20 min 100%
22.20 g / 0.00
Mash Guidelines
Amount Description Type Temp Time
12 L Strike 70 °C 60 min
34 L Sparge 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Canning Salt (NaCl) Water Agt Mash 0 min.
1 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
4 g Gypsum (CaSO4) Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
2.25 g Yeast Nutrient Other Boil 15 min.
Lallemand - WildBrew Philly Sour
1 Each
Attenuation (avg):
Optimum Temp:
20 - 25 °C
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 2.98 bar       Temp: 20 °C       CO2 Level: 3.5 Volumes
Target Water Profile
Ardmore A Block - Auckland Water Report 2016-2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 6 63 98 99 0
Mash Chemistry and Brewing Water Calculator
  • Fresh is best - We highly recommend using this kit promptly to obtain the best flavor from your beer. Ensure
    you use sanitary practices to prevent any accidental contamination. Typical fermentation is completed in 10
    1. Chill wort to target fermentation temp (68°-72°F/20 ̊-22 ̊C), place in temp controlled environment, attach
      insulated temp probe to side of fermentor (or in a thermowell if you have one), and pitch your yeast.
    2. Two days after fermentation activity starts, remove the probe so it measures ambient then bump regulator to
      75°F/24 ̊C.
    3. After 2-5 more days, once FG is stable (e.g. no fermentation activity / bubbles in your airlock) and the sample
      is free of off-flavors (a forced diacetyl test can verify this), drop the temperature to 50°F/10 ̊C.
      *If diacetyl persists, increase temperature slowly. The Philly Sour yeast is able to handle up to 86°F/30 ̊C if
    4. Add finings if desired (e.g. 1/2 tsp gelatine dissolved in pre-boiled water). Cold crash the beer to 30-32°F/0 ̊C.
    5. 24-48 hours later, package the beer.
View Count: 278
Brew Count: 1
Last Updated: 2022-01-02 09:00 UTC

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