Sour Fruit - Beer Recipe - Brewer's Friend

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Sour Fruit

117 calories 9 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.07 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Esteban
Hop Utilization: 93%
Calories: 117 calories (Per 330ml)
Carbs: 9 g (Per 330ml)
Created: Wednesday December 29th 2021
1.039
1.005
4.4%
6.1
5.6
5.2
9.96
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.50 kg Castle Malting - Château Pilsen 2RS1.5 kg Château Pilsen 2RS $ 1.41 / kg
$ 2.11 		37 3.57 45.5%
1.50 kg Castle Malting - Château Wheat Blanc1.5 kg Château Wheat Blanc $ 1.22 / kg
$ 1.83 		38 3.31 45.5%
0.15 kg Weyermann - Acidulated0.15 kg Acidulated $ 3.20 / kg
$ 0.48 		27 7.58 4.5%
150 g Corn Sugar - Dextrose150 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0 4.5%
3.30 kg / $ 4.42
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops $ 39.30 / kg
$ 0.55 		Pellet 3.75 First Wort 0 min 6.08 100%
14 g / $ 0.55
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
1 tsp Yeast Nutrient Other Mash 15 min.
2 kg Acid Fruit Flavor Secondary 7 days
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
$ 4.99 / each
$ 4.99
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 4.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.96 bar       Temp: 1 °C       CO2 Level: 3 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
15.45 L Strike 68 °C 67 °C 60 min
12.77 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.5
Mash volume with grains 11.5
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 17.4 L) 18.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.8 L) 24.1
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 20
Total: 28.1  
Equipment Profile Used: System Default
"Sour Fruit" Berliner Weisse beer recipe by Esteban. All Grain, ABV 4.42%, IBU 6.08, SRM 5.6, Fermentables: (Château Pilsen 2RS, Château Wheat Blanc, Acidulated, Corn Sugar - Dextrose) Hops: (Hallertau Mittelfruh) Other: (Chalk, Epsom Salt, Baking Soda, Yeast Nutrient, Acid Fruit, Calcium Chloride (anhydrous), Gypsum)
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  • Last Updated: 2022-03-11 19:03 UTC