Fruited sour - Beer Recipe - Brewer's Friend

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Fruited sour

172 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.44 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: William C Bellavance Jr
Calories: 172 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Sunday March 24th 2024
1.053
1.007
6.0%
12.1
4.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row $ 0.00 / lb
$ 0.00 		37 1.8 47.6%
4 lb Briess - Wheat Malt, White4 lb Wheat Malt, White $ 0.00 / lb
$ 0.00 		39.1 2.5 38.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.5%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops $ 0.00 / oz
$ 0.00 		Pellet 4.5 Boil 30 min 12.12 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb frozen fruit Water Agt Boil 5 min.
1 tbsp Irish Moss Fining Boil 10 min.
1 tbsp Yeast Nutrient Other Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 159 °F 152 °F 60 min
Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.01 g | 16 qt) 3.41 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.44 25.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
"Fruited sour" No Profile Selected beer recipe by William C Bellavance Jr. All Grain, ABV 5.99%, IBU 12.12, SRM 3.97, Fermentables: ( Brewers Malt 2-Row, Wheat Malt, White, Flaked Oats, Acidulated Malt) Hops: (Tettnanger) Other: (frozen fruit, Irish Moss, Yeast Nutrient, Calcium Chloride (dihydrate), Gypsum)
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  • Last Updated: 2024-03-29 18:25 UTC