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Philly Cherry Sour

201 calories 19.5 g 300 ml
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Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30.52 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 201 calories (Per 300ml)
Carbs: 19.5 g (Per 300ml)
Created: Friday December 29th 2023
1.072
1.016
7.3%
11.3
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Weyermann - Extra Pale Premium Pilsner Malt3.2 kg Extra Pale Premium Pilsner Malt 38 1.5 45.7%
1.20 kg Weyermann - Pale Wheat1.2 kg Pale Wheat 36 2 17.1%
1 kg Warminster Maltings - Flaked Malted Oats1 kg Flaked Malted Oats 38 2.06 14.3%
0.50 kg Weyermann - Carapils0.5 kg Carapils 34.5 2.1 7.1%
0.50 kg Maltodextrin0.5 kg Maltodextrin 39 0 7.1%
0.30 kg Weyermann - Acidulated0.3 kg Acidulated 27 3.4 4.3%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose 42 0.5 4.3%
7 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Blanc10 g Hallertau Blanc Hops Pellet 10 Boil 60 min 11.29 100%
10 g / £ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
spotless water
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
18 L Decoction 69 °C 67 °C 60 min
12 L 10 Batch Sparge 75 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.3 L) 37.1
Mash volume with grains (equipment estimates 37.4 L) 41.2
Grain absorption losses -6.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 26.8 L) 30.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.5 L) 21
Total: 37.1  
Equipment Profile Used: System Default
"Philly Cherry Sour" Fruit Lambic beer recipe by Kaimund. BIAB, ABV 7.29%, IBU 11.29, SRM 4.23, Fermentables: (Extra Pale Premium Pilsner Malt, Pale Wheat, Flaked Malted Oats, Carapils, Maltodextrin, Acidulated, Corn Sugar - Dextrose) Hops: (Hallertau Blanc)
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  • Last Updated: 2025-06-28 06:08 UTC