Sour Miaw - Beer Recipe - Brewer's Friend

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Sour Miaw

144 calories 11 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 90 min
Batch Size: 21.7 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: CGariepy
Calories: 144 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Sunday December 12th 2021
1.048
1.006
5.4%
9.3
3.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Weyermann - Pilsner3.8 kg Pilsner 36 1.5 79.8%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 10.5%
0.26 kg Flaked Oats0.26 kg Flaked Oats 33 2.2 5.5%
0.20 kg Weyermann - Acidulated0.2 kg Acidulated 27 3.4 4.2%
4.76 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 15 min 9.27 25%
30 g Centennial30 g Centennial Hops Pellet 10 Boil 0 min 75%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Irish Moss / 11.72 Grams Water Agt Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
10.50 ml Phosphoric acid Water Agt Sparge 1 hr.
1.20 kg Raspberries Water Agt Secondary 7 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 3 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 65.5 °C 65.5 °C 60 min
13 L Fly Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.3
Mash volume with grains 17.4
Grain absorption losses -4.8
Remaining sparge water volume 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.5 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 15.3 L) 21.7
Estimated amount in fermentor 21.7
Total: 29.7  
Equipment Profile Used: System Default
 
Notes

1 pack de levure

Jour 5 : Augmenter température à 25 C

Jour 15 : Transférer en secondaire. Ajouter framboises congelées.

Jour 20 : Transférer en keg.

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  • Last Updated: 2022-01-08 16:07 UTC