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Smoothie sour

371 calories 32.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 29 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 371 calories (Per 500ml)
Carbs: 32.1 g (Per 500ml)
Created: Wednesday April 9th 2025
1.080
1.014
8.7%
24.3
7.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg Crisp Malting - Extra Pale Maris Otter6.5 kg Extra Pale Maris Otter 37.5 2 56.5%
4 kg Crisp Malting - Pale Wheat Malt4 kg Pale Wheat Malt 38.7 2 34.8%
0.50 kg German - Acidulated Malt0.5 kg Acidulated Malt 27 3.4 4.3%
0.50 kg Dingemans - Biscuit0.5 kg Biscuit 34.5 22 4.3%
11.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern brewer50 g Northern brewer Hops Pellet 6.1 Boil 60 min 20.07 66.7%
25 g Northern brewer25 g Northern brewer Hops Pellet 7 Boil 10 min 4.18 33.3%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2,600 g Mango puree Flavor Kegging 0 min.
2,000 g Passion fruit puree Flavor Kegging 0 min.
1,000 g Peach puree Flavor Kegging 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 196 B cells required
Wyeast - Pediococcus 5733
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 70 °C 64 °C 60 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 23
Mash volume with grains 30.6
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 24.5 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 29
Going into fermentor 29
Total: 40.9  
Equipment Profile Used: System Default
 
Notes

After fg reached beer racked back to kettle and pasteurised to 75C fruit puree added and kegged. Carbed to 2.7 volumes.

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  • Last Updated: 2025-10-23 10:55 UTC