Fruited sour - Beer Recipe - Brewer's Friend

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Fruited sour

192 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Wednesday June 16th 2021
1.058
1.015
5.7%
24.7
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Pale 2-Row5 lb Pale 2-Row 37 1.8 45.5%
2 lb Rahr - Unmalted Wheat2 lb Unmalted Wheat 34.5 2.5 18.2%
2 lb American - Wheat2 lb Wheat 38 1.8 18.2%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 9.1%
1 lb American - Vienna1 lb Vienna 35 4 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.4 Boil 15 min 24.72 100%
1 oz / $ 0.00
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
26364
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 Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 4.95 19.8  
Mash volume with grains 5.83 23.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.71 g | 14.9 qt) 3.68 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.63 34.5
Equipment Profile Used: System Default
"Fruited sour" American Pale Ale beer recipe by maultenederale. All Grain, ABV 5.73%, IBU 24.72, SRM 6.27, Fermentables: (Pale 2-Row, Unmalted Wheat, Wheat, Biscuit, Vienna) Hops: (BRU-1)
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  • Public: Yup, Shared
  • Last Updated: 2021-06-16 13:16 UTC