3T Fruited Sour - Beer Recipe - Brewer's Friend

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3T Fruited Sour

199 calories 17.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 110 gallons (fermentor volume)
Pre Boil Size: 138.6 gallons
Post Boil Size: 76.6 gallons
Pre Boil Gravity: 11.9 °P (recipe based estimate)
Post Boil Gravity: 20.9 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 17.4 g (Per 12oz)
Created: Monday August 10th 2020
14.9 °P
2.8 °P
6.5%
11.4
3.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
221 lb Briess - Pilsen Malt 2-Row221 lb Pilsen Malt 2-Row 37 1.2 85%
26 lb Flaked Oats26 lb Flaked Oats 33 2.2 10%
13 lb American - Red Wheat13 lb Red Wheat 38 2.5 5%
260 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Chinook5 oz Chinook Hops Pellet 13 Boil 60 min 11.42 100%
5 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 2170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
97.5 gal Strike 163 °F 150 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 78.29 gal (313.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 66.29 gal (265.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 118.3 gal (473.2 qt) 97.5 390  
Strike water volume at mash thickness of 1.5 qt/lb 97.5 390  
Mash volume with grains (equipment estimates 84.9 g | 339.6 qt) 118.3 473.2  
Grain absorption losses -32.5 -130  
Remaining sparge water volume (equipment estimates 13.54 g | 54.2 qt) 73.85 295.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 78.29 g | 313.2 qt) 138.6 554.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 76.6 306.4  
Top off amount 33.4 133.6  
Going into fermentor 110 440  
Total: 171.35 685.4
Equipment Profile Used: System Default
 
Notes

84 lbs Strawberrry Puree: $158
42 lbs Peach Puree: $65

Lacto Blend OYL-602: $82, 1L
Acidify to 3.0 pH (between 18 - 48 hours)

pitch lacto at 95 degrees and let drop in temp naturally.

60 min boil

whirlfloc at 15 minutes
10 lbs lactose at 10 minutes

Add fruit on day 3 of fermentation.
Ferment for 10 days after adding fruit.
Crash to 32 for 3 full days, then transfer.

Send sample to get tested by alcolizer: $27.30

https://www.whitelabs.com/other-products/ls6646-alcohol-volume-weight

Carb to 2.5 vols.

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  • Last Updated: 2020-08-17 13:02 UTC