Recovery Smoothie Sour - Beer Recipe - Brewer's Friend

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Recovery Smoothie Sour

240 calories 30.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.02 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dylan
Calories: 240 calories (Per 12oz)
Carbs: 30.6 g (Per 12oz)
Created: Thursday March 11th 2021
1.071
1.026
5.9%
8.6
4.3
5.6
27.26
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row $ 1.99 / lb
$ 9.95 		37 1.8 37.7%
5 lb American - Wheat5 lb Wheat $ 2.49 / lb
$ 12.45 		38 1.8 37.7%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 7.5%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 1.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 7.5%
1 lb Flaked Oats1 lb Flaked Oats $ 2.99 / lb
$ 2.99 		33 2.2 7.5%
13.25 lbs / $ 25.39
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Tettnanger0.75 oz Tettnanger Hops $ 2.49 / oz
$ 1.87 		Pellet 4.5 Boil 30 min 8.62 100%
0.75 oz / $ 1.87
 
Other Ingredients
Amount Name Cost Type Use Time
10 lb Wild Berry Blend Other Secondary 3 days
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
86 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 16.47 psi       Temp: 38 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.79 gal Water w/o grain Strike 162 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.48 g | 29.9 qt) 7.72 30.9  
Mash volume with grains (equipment estimates 8.46 g | 33.8 qt) 8.7 34.8  
Grain absorption losses -1.53 -6.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 5.78 g | 23.1 qt) 6.02 24.1  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 7.72 30.9
Equipment Profile Used: System Default
 
Notes

TOTAL WATER NEEDED
7.58 Gallons

STRIKE WATER TEMP
159 Fahrenheit

TOTAL MASH VOLUME
8.64 Gallons

PREBOIL WORT
6.25 Gallons

POSTBOIL WORT
5.50 Gallons

INTO FERMENTER
5.25 Gallons

Apocalyptic Sour adjusted to a smoothie sour.

This recipe can be adjusted for just about any puree for different fruit flavors.

Heat water to strike temperature and add grains. Steep for 60 minutes @ 152.

After 60 minutes, remove the grain bag and let it drain or set it in a bucket with a strainer and add the resulting liquid to the kettle.

Raise temperature to 170 gradually and hold for 10 minutes or so.

Bring wort to a boil, add lactose and hops, and boil for 30 minutes.

Ferment as normal. After active fermenation is complete, add 10 pounds of desired fruit to FV.

If you're using fresh fruit, prepare fruit my smashing and pasteurizing @ 170F for 10 minutes. This step is unnecessary if you're using puree or frozen fruit*

Sample beer every few days to check fruit flavor. Keg once desired flavor has been reached.

Edits:
(20210511)
Adjusting acidulated malt to .5lb from .25lb
Added flaked oats 1lb
Increase Carapils to 1lb from .75lb

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  • Last Updated: 2022-06-08 22:50 UTC