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Smoothie Sour

321 calories 28.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 321 calories (Per 12oz)
Carbs: 28.3 g (Per 12oz)
Created: Friday March 4th 2022
1.097
1.018
10.4%
0.0
5.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.25 lb US - Pale 2-Row10.25 lb Pale 2-Row 37 1.8 54.5%
2.50 lb American - Wheat2.5 lb Wheat 38 1.8 13.3%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 8%
2.25 lb Rolled Oats2.25 lb Rolled Oats 33 2.2 12%
0.55 lb Weyermann - Acidulated0.55 lb Acidulated 27 3.4 2.9%
1.75 lb Corn Sugar - Dextrose1.75 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 9.3%
18.80 lbs / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 481 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 150 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.33 gal Strike 166 °F 148 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.33 21.3  
Mash volume with grains 6.69 26.8  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 3.92 g | 15.7 qt) 4.05 16.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.86 g | 27.5 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.14 0.5  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Make a yogurt starter 24 hrs prior: (1 tbsp/1 L wort) - Live Greek yogurt

Boil 5 min w/normal whirlpool

KO to 125 and pitch yogurt starter

Sour to 3.5ish (18-24 hr)

Boil for 45 min and KO to 65 - add yeast nutrient x2 (and o2)

Ferment 10 days, return to kettle to pasteurize (10 min @ 145), KO/transfer on top of purees at 70F in a clean vessel. Mix, crash, carb.

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  • Last Updated: 2022-03-06 13:50 UTC