Passion Sour Dave Boi - Beer Recipe - Brewer's Friend

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Passion Sour Dave Boi

355 calories 28.2 g .5 L
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 11.5 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 355 calories (Per .5L)
Carbs: 28.2 g (Per .5L)
Created: Friday May 29th 2020
1.077
1.011
8.6%
22.4
7.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg New Zealand - Vienna Malt1.5 kg Vienna Malt 39.1 3.45 34.1%
1 kg Barrett Burston - Pale Malt1 kg Pale Malt 37 2 22.7%
1 kg New Zealand - Wheat Malt1 kg Wheat Malt 35.4 2.13 22.7%
0.50 kg Weyermann - Carahell0.5 kg Carahell 34 10 11.4%
400 g Passionfruit400 g Passionfruit - (late fermenter addition) 5 0 9.1%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Lemondrop10 g Lemondrop Hops Pellet 6 Boil 30 min 8.77 33.3%
20 g El Dorado20 g El Dorado Hops Pellet 15.7 Whirlpool 0 min 13.65 66.7%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 2 hr.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 15 26 200 25 58.1
Hmmm, mash ph was 5.18 ( I think, was a bit drunk ) after calcium chloride. Swee! Mash is now in the durp oven for an hour.

It's actually around 9 litres. Lost some due to drunken idiot.

Ending pH after oven kettle sour was 3.26 ( was sober )

Gravity 1.02 on 19-06-2020, still bubbling slowly. Will wait few more days. Threw in some passion fruit pulp. Yeast is liking that shizz.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion 163 °C 173 °C 120 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 17.8 L) 17.9
Mash volume with grains (equipment estimates 20.4 L) 20.5
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.9 L) 13
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 1.6
Volume into fermentor 11.5
Total: 17.9  
Equipment Profile Used: System Default
 
Notes

Pumped the temp up to 25deg C, to get the yeast cranking. 1.015, and I believe with the passionfruit, it is done. Bubbles have halted, and it was stuck at 1.020 before passionfruit.
Tastes fucking awesome.

It juicy.

Gonna bottle tomorrow, 26-06-2020

Lies! I'm giving it another couple days. It's still kinda kicking a little,I think, I thinks.

Nope, it still 10.15. Bottle time.

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  • Public: Yup, Shared
  • Last Updated: 2020-06-28 03:29 UTC