WBB Philly Sour - Beer Recipe - Brewer's Friend

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WBB Philly Sour

160 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Weirdo Brothers
Rating:
5.00 (1 Review)

Hop Utilization: 97%
Calories: 160 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Tuesday February 22nd 2022
1.048
1.016
4.1%
18.5
4.3
5.3
69.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Rahr - Standard 2-Row11 lb Standard 2-Row $ 1.09 / lb
$ 12.00 		36.8 1.8 50%
8 lb Rahr - White Wheat8 lb White Wheat $ 0.69 / lb
$ 5.52 		39.1 3.2 36.4%
2 lb Rahr - Flaked Oats2 lb Flaked Oats $ 1.75 / lb
$ 3.50 		1 1 9.1%
1 lb DE - Acidulated Malt1 lb Acidulated Malt $ 2.15 / lb
$ 2.15 		27 3.4 4.5%
22 lbs / $ 23.17
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Tettnanger3 oz Tettnanger Hops Pellet 4.5 Boil 30 min 18.53 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc $ 0.20 / each
$ 0.20 		Fining Boil 15 min.
0.50 tsp Yeastex $ 1.35 / oz
$ 0.11 		Other Boil 15 min.
3 lb Strawberry Puree $ 10.00 / lb
$ 29.99 		Flavor Primary 3 days
11 g Calcium Chloride (dihydrate) Water Agt Other 1 hr.
3 g Epsom Salt Water Agt Other 1 hr.
5 g Salt Water Agt Other 1 hr.
4 g Baking Soda Water Agt Other 1 hr.
1 tsp Vanilla extract Flavor Kegging --
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
5 g Salt Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
$ 30.30
 
Yeast
- Wildbrew - Philly sour
Amount:
2 Each
Cost:
$ 7.99 / each
$ 15.98
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 372 B cells required
$ 15.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
50/50 North London/Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
49.1 4.8 50.1 136.6 19.1 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.88 gal Strike 160 °F 152 °F 60 min
5.25 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.25 33  
Mash volume with grains 10.01 40  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 7.36 g | 29.5 qt) 7.75 31  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.75 47  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.75 g | 47 qt) 11 44  
Total: 16 64
Equipment Profile Used: System Default
"WBB Philly Sour" Blonde Ale beer recipe by Weirdo Brothers. All Grain, ABV 4.14%, IBU 18.53, SRM 4.26, Fermentables: ( Standard 2-Row, White Wheat, Flaked Oats, Acidulated Malt) Hops: (Tettnanger) Other: (Whirlfloc, Yeastex, Strawberry Puree, Calcium Chloride (dihydrate), Epsom Salt, Salt, Baking Soda, Vanilla extract)
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  • Last Updated: 2022-07-26 13:49 UTC