Key Lime Pie Sour - Beer Recipe - Brewer's Friend

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Key Lime Pie Sour

215 calories 21.3 g 16 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.39 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lapua_Grendel
Hop Utilization: 97%
Calories: 215 calories (Per 16oz)
Carbs: 21.3 g (Per 16oz)
Created: Thursday February 23rd 2023
1.065
1.015
6.6%
11.4
4.7
n/a
0.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb US - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 57.6%
3 lb American - White Wheat3 lb White Wheat 40 2.8 20.3%
1.75 lb American - Vienna1.75 lb Vienna 35 4 11.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.4%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Yakima Valley Hops - Cashmere0.6 oz Cashmere Hops $ 0.94 / oz
$ 0.56 		Pellet 6.9 Boil 45 min 11.42 100%
0.60 oz / $ 0.56
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Graham Cracker Extract Flavor Bottling --
4 oz Key lime zest Flavor Secondary 3 days
4 oz Key Lime Juice Flavor Secondary 3 days
2 each Mexican Vanilla Beans Water Agt Mash --
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
11 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 271 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
73 5 20 108 81 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Strike 170 °F 152 °F 60 min
3.18 gal Sparge 165 °F 175 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.3 17.2  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 5.12 g | 20.5 qt) 5.06 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.44 g | 29.8 qt) 7.39 29.6  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.36 37.4
Equipment Profile Used: System Default
 
Notes

At flameout add lime zest using zester and placing in a hop spider, 3-6 key limes. Ferment at 68 - 75°F for up to two weeks as Philly Sour can take up to 14 days to convert all the sugars. Upon completion of fermentation check pH, it should be around 3.9. In the secondary add lime zest/peel soaked in vodka to taste; 6-8 key lime zest/peels to 2oz vodka (Whipped Vodka would give more vanilla flavor); shake every other day (strain before adding) Duplicate with two fresh Mexican vanilla beans; scrape inside and soak. Crash the beer to 35°F (2°C) Then bottle or keg and carbonate to approximately 2.4 volumes of CO2.

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  • Last Updated: 2023-02-23 22:13 UTC