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Philly Berry

164 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 63.25 liters
Post Boil Size: 57 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Source: www/Stian
Hop Utilization: 99%
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Friday April 26th 2024
1.054
1.010
5.8%
8.8
3.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Castle Malting - Pilsner5.5 kg Pilsner 38 1.6 38.6%
4 kg Belgian - Wheat4 kg Wheat 38 1.8 28.1%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 7%
500 g German - Acidulated Malt500 g Acidulated Malt 27 3.4 3.5%
3.25 kg Raspberry3.25 kg Raspberry - (late fermenter addition) 3.15 0 22.8%
14.25 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Tettnanger50 g Tettnanger Hops Pellet 4.5 Boil 30 min 8.76 100%
50 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
5 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 233 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.74 bar       Temp: 4 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Froland
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
31.5 L Strike 75 °C 69 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.95 L. Suggest reducing initial water volume to 45.4 L and adding 10.55 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 34.9 L) 42.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56 L) 63.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 50 L) 57
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 57 L) 50
Total: 75.2  
Equipment Profile Used: System Default
 
Notes

Add Raspberrys at day 5. let it sit until day 10 - before kegging.

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  • Last Updated: 2024-05-10 07:04 UTC