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Feijoa sour

154 calories 12.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 12.9 g (Per 330ml)
Created: Thursday August 26th 2021
1.051
1.008
5.7%
8.9
8.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.40 kg New Zealand - Pilsner Malt3.4 kg Pilsner Malt 37.3 3.65 65.4%
1 kg New Zealand - Wheat Malt1 kg Wheat Malt 35.4 4.19 19.2%
0.40 kg New Zealand - Vienna Malt0.4 kg Vienna Malt 39.1 7.71 7.7%
0.40 kg New Zealand - Rolled Oats0.4 kg Rolled Oats 12.4 2.24 7.7%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 11.8 Boil 60 min 8.92 100%
5 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
6.52 ml Lactic acid Water Agt Mash 1 hr.
 
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) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Distilled
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 at mash thickness of 2.5 L/kg 13
Mash volume with grains (equipment estimates 14.4 L) 16.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 15.8 L) 20.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.7 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 17
Top off amount 2
Going into fermentor 19
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

Rhubarb raspberry version
300 gm of both raspberry and rhubarb in the last 10 mins of boil. Best use a hop spider or sieve out the spent fruit before transferring to the fermenter

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  • Last Updated: 2022-01-04 01:19 UTC