Early Riser Sour - Beer Recipe - Brewer's Friend

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Early Riser Sour

146 calories 16.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.88 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nick Zelenenki
Calories: 146 calories (Per 12oz)
Carbs: 16.5 g (Per 12oz)
Created: Monday October 26th 2020
1.044
1.013
4.1%
0.0
3.8
5.2
6.14
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 lb Weyermann - Pilsner1.8 lb Pilsner $ 1.36 / lb
$ 2.45 		36 1.5 44%
2.10 lb Rahr - White Wheat2.1 lb White Wheat $ 1.26 / lb
$ 2.65 		39.1 3.2 51.4%
3 oz US - Lactose (Milk Sugar)3 oz Lactose (Milk Sugar) - (late boil kettle addition) $ 0.35 / oz
$ 1.05 		41 1 4.6%
4.09 lbs / $ 6.14
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
2.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.80 g Baking Soda Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
0.06 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - Bananza OYL-400
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.5 oz       Temp: 68 °F       CO2 Level: 3.25 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
1.97 gal Protein Rest Strike 130 °F 125 °F 20 min
Infusion 125 °F 151 °F 60 min
2 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.22 4.9  
Mash volume with grains 1.53 6.1  
Grain absorption losses -0.49 -2  
Remaining sparge water volume (equipment estimates 3.5 g | 14 qt) 3.02 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.99 g | 15.9 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.01 0.1  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.88 11.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.88 g | 11.5 qt) 2.5 10  
Total: 4.24 17
Equipment Profile Used: System Default
 
Notes

After sparge boil 5 minutes then drop to 90 degrees, add lactic to hit PH 4.5 - 5

Pitch Goodbelly and cover - Hold at 80 degrees 12-24 hours till PH is 3.2 / 3.6

Once PH is reached boil 60 minutes

Fruit additions

Pineapple 16 oz
Blueberries 10 oz

Blended and thrown in pressure cooker for 5 minutes

Condition on fruit 5 days after FG is reached


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  • Last Updated: 2021-04-07 18:39 UTC