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Cherry Sour

179 calories 14.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 7.6 liters
Pre Boil Gravity: 1.107 (recipe based estimate)
Post Boil Gravity: 1.161 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 179 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Monday April 5th 2021
1.059
1.009
6.6%
0.0
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g United Kingdom - Maris Otter Pale3000 g Maris Otter Pale 38 3.75 50%
3,000 g United Kingdom - Wheat3000 g Wheat 37 2 50%
6,000 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 kg Cherries Flavor Secondary 10 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.2 L) 18.3
Mash volume with grains (equipment estimates 24.2 L) 22.3
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.3 L) 11.4
Boil off losses -5.7
Post boil Volume 7.6
Top off amount 13.2
Volume into fermentor 20.8
Total: 18.3  
Equipment Profile Used: System Default
 
Notes

Protein rest at 40c for 20mins

Mash at 68c for 60 mins

Ferment at 22c (20 to 25 for Philly Sour yeast), until fermentation slows (~10days)

Rack to secondary fermenter with cherries for 4 weeks (or longer)

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  • Public: Yup, Shared
  • Last Updated: 2021-06-21 05:14 UTC