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Red Fruit Sour

158 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 17.73 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Tuesday February 28th 2023
1.052
1.010
5.5%
23.9
98.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,450 g Viking - Pale Ale Malt2450 g Pale Ale Malt 37 5.17 46.3%
620 g Flaked Barley620 g Flaked Barley 32 4.37 11.7%
2,000 g Viking - Roasted Barley2000 g Roasted Barley - (late fermenter addition) 32.7 905.81 37.8%
100 g Flaked Oats100 g Flaked Oats 33 4.37 1.9%
120 g Viking - Carabody120 g Carabody 10 5.6 2.3%
5,290 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Belma4 g Belma Hops Pellet 9.4 Boil at 100 °C 60 min 8.18 16%
3 g Artisan - Hull Melon3 g Hull Melon Hops Pellet 7.2 Boil at 100 °C 60 min 4.7 12%
6 g Artisan - Hull Melon6 g Hull Melon Hops Pellet 7.2 Aroma 10 min 3.41 24%
6 g Belma6 g Belma Hops Pellet 9.4 Aroma 10 min 4.45 24%
3 g Zappa3 g Zappa Hops Pellet 7 Aroma 10 min 1.66 12%
3 g Meridian3 g Meridian Hops Pellet 6.5 Aroma 10 min 1.54 12%
25 g / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
11 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
63 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.3
Mash volume with grains 22.8
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 5.7 L) 4.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.8 L) 17.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Going into fermentor 13
Total: 23.9  
Equipment Profile Used: System Default
 
Notes


add more lactic acid if ness 5 ph not too much let philly lower the ph, maybe down to about 3.5 ph after philly
longer acid rest

Maybe try 3 x puree save money and know for future.

add fruit towards very end of fermentation but enough to keep co2

25m Acid(see what longer rest does)
10m Pro
15m Beta
45m Alpha
15m Mash out

When bot let sediment flow out first to clear puree

Check ph when drinking

System!!! try 3 week ferm from now on and wait up to 1 hour after wort cools before adding to ferm.


Results
Really happy with brew day. Got 12.5 very clear liters/ waiting the hour after cooling really brought the crap to the bottom and was at 23 degrees which meant I could add yeast straight away. Going with 3 puree and 1 good juice. Hit sg exactly(maybe longer protein increases brew efficiency)

Made side brew too, heated very fast in shitpot, cooled fast too, could add yeast straight away.

Was a lot of work but get more beer this way and it is a tough day any way so side did not bother to much. remember can use candi sugar in side batched too.


Results
fg 1003, I think puree gave lower fg it is about 7%
It is not red, very golden.

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  • Last Updated: 2025-11-11 13:07 UTC