Toasted Coconuts ... A Pina Colada Sour Ale - Beer Recipe - Brewer's Friend

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Toasted Coconuts ... A Pina Colada Sour Ale

230 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Friday February 17th 2023
1.070
1.013
7.5%
15.6
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 62.1%
3 lb Briess - Wheat Malt, White3 lb Wheat Malt, White 39.1 2.5 20.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 6.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.4%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil at 212 °F 60 min 11.46 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil at 212 °F 10 min 4.15 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash --
0.50 tsp Calcium Chloride Water Agt Mash --
0.50 tsp Yeast Nutrient Water Agt Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
3 lb Pineapple Puree Flavor Secondary 5 days
1 each Vanilla Bean Flavor Secondary 5 days
0.50 lb Toasted Coconut Flavor Secondary 5 days
 
Yeast
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.57 psi       Temp: 39 °F       CO2 Level: 2.67 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.53 gal Strike 164 °F 151 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.53 18.1  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 4.61 g | 18.4 qt) 5.03 20.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes
  1. Sour wort with with Lacto Brevis for 36-38 hours to get the PH down to 3.2 - 3.3

  2. Once fermentation is complete rack beer off of dead yeast, into secondary on top of pineapple puree, vanilla bean tincture, & toasted coconut flakes (tie off in a muslin bag) for 3-5 days. Taste each day & add more vanilla if needed or remove coconut bag if flavor is too strong.
  3. After 3-5 days transfer to to keg & carbonate
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  • Last Updated: 2023-04-24 22:14 UTC