Philly Sour fruit ale "Lambique" - Beer Recipe - Brewer's Friend

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Philly Sour fruit ale "Lambique"

212 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Lambic
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jayjay1976
Hop Utilization: 98%
Calories: 212 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday July 25th 2021
1.065
1.010
7.2%
12.9
9.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Pale Ale8 lb Pale Ale 36.34 3.5 54.2%
6 lb American - White Wheat6 lb White Wheat 40 2.8 40.7%
0.25 lb German - CaraMunich I0.25 lb CaraMunich I 34 39 1.7%
0.25 lb Maltodextrin0.25 lb Maltodextrin 39 0 1.7%
0.25 lb Dingemans - Special B0.25 lb Special B 33.1 125 1.7%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Plug 0 Boil 60 min 20%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.8 Boil 60 min 8.22 40%
1 oz Saaz1 oz Saaz Hops Pellet 3.2 Boil 15 min 4.66 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.90 g Salt Water Agt Mash 1 hr.
2.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.75 gal Single infusion Temperature -- 152 °F 60 min
Mash out Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.64 g | 38.5 qt) 9.04 36.2  
Mash volume with grains (equipment estimates 10.8 g | 43.2 qt) 10.2 40.8  
Grain absorption losses -1.81 -7.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.04 36.2
Equipment Profile Used: System Default
 
Notes

Use 1/2 oz cheesy old hops for the first boil addition to lend funk and credibility, fresh hops for the remainder.

After primary fermentation winds down, add 3 (14.5oz) cans of Oregon brand tart red cherries in water (drained).

If using fresh or frozen cherries, pit and then pasteurized via sous vide @ 140F for 20 minutes.

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  • Last Updated: 2021-08-08 00:13 UTC