Smoothie Sour - Beer Recipe - Brewer's Friend

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Smoothie Sour

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 40 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Wednesday March 6th 2024
1.056
1.014
5.5%
5.0
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Floor-Malted Bohemian Pilsner12 lb Floor-Malted Bohemian Pilsner 38 1.8 53.3%
3.50 lb American - White Wheat3.5 lb White Wheat 40 2.8 15.6%
2 lb Simpsons - Golden Naked Oats2 lb Golden Naked Oats 27 7 8.9%
1 lb Weyermann - Melanoidin1 lb Melanoidin 34.5 27 4.4%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.9%
2 lb Briess - Dextrose2 lb Dextrose - (late boil kettle addition) 42 1 8.9%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz styrian goldings1 oz styrian goldings Hops Pellet 3 Boil 40 min 4.96 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - Sourvisiae
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.54 gal (50.15 qt). Suggest reducing initial water volume to 11.69 gal (46.75 qt) and adding 0.54 gal (2.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.94 27.8  
Mash volume with grains 8.42 33.7  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 7.85 g | 31.4 qt) 9.13 36.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.22 g | 48.9 qt) 13.5 54  
Volume increase from sugar/extract (late additions) 0.31 1.3  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 16.06 64.3
Equipment Profile Used: System Default
 
Notes

70% Sourvisiae 30% US 05 Yeast Pitch
16g of Sourvisiae
7g of US 05

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  • Last Updated: 2024-03-07 14:23 UTC