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Sourish

232 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 10 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.67 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Friday April 25th 2025
1.070
1.016
7.0%
0.0
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 57.1%
4 lb American - White Wheat4 lb White Wheat 40 2.8 28.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.1%
14 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Blackberries Flavor Secondary 5 days
1 lb Gooseberries Flavor Secondary 0 min.
1 lb Apricots Flavor Secondary 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
77 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
To 10 gallons of RO water add:
6.9 grams Calcium Chloride
5 grams Sodium Chloride (Kosher Salt)
2.5 grams Epsom
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 131 °F 131 °F 15 min
Vorlauf 131 °F 145 °F 30 min
Vorlauf 145 °F 162 °F 30 min
1 gal Sparge 162 °F 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.69 22.8  
Mash volume with grains 6.73 26.9  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume 1.86 7.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 5.67 22.7  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -0.25 -1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.55 30.2
Equipment Profile Used: System Default
 
Notes

3 lbs. of pretty much any fruit will work with the exception of raspberries, only use 2 lbs. Add fruit at day 4 of fermentation.

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  • Last Updated: 2026-06-15 17:12 UTC