TSB Plum Sour - Beer Recipe - Brewer's Friend

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TSB Plum Sour

125 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 34 liters (ending kettle volume)
Pre Boil Size: 38 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (ending kettle)
No Chill: 20 minute extended hop boil time
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Tuesday August 11th 2020
1.041
1.010
4.1%
10.3
5.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Crisp Malting - Pale Ale2.5 kg Pale Ale 38 4 21.2%
2.50 kg Crisp Malting - Pale Wheat Malt2.5 kg Pale Wheat Malt 38.7 2 21.2%
0.60 kg Crisp Malting - Flaked Torrified Oats0.6 kg Flaked Torrified Oats 33 3.2 5.1%
0.60 kg Crisp Malting - Munich Malt0.6 kg Munich Malt 37 10 5.1%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 0.8%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt - (late boil kettle addition) 27 3.4 4.2%
5 kg Plum5 kg Plum - (late boil kettle addition) 4.95 0 42.4%
11.80 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Hallertau Blanc (10 AA)12 g Hallertau Blanc (10 AA) Hops Leaf/Whole 6.9 First Wort 60 min 6.99 19.4%
50 g Motueka (7 AA)50 g Motueka (7 AA) Hops Pellet 7.6 Whirlpool at 80 °C 20 min 3.35 80.6%
62 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Irish Moss Fining Boil 10 min.
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.4 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.4
Mash volume with grains 24.9
Grain absorption losses -6.8
Remaining sparge water volume 25.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35 L) 38
Volume increase from sugar/extract (late additions) 4.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 37 L) 34
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 33.8
Total: 45.7  
Equipment Profile Used: System Default
"TSB Plum Sour" No Profile Selected beer recipe by Brewer #316471. All Grain, ABV 4.05%, IBU 10.34, SRM 5.17, Fermentables: (Pale Ale, Pale Wheat Malt, Flaked Torrified Oats, Munich Malt, Acidulated Malt, Plum) Hops: (Hallertau Blanc (10 AA), Motueka (7 AA)) Other: (Gypsum, Calcium Chloride (dihydrate), Irish Moss)
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  • Last Updated: 2020-08-16 09:29 UTC