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FT Cherry Sour

152 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 500 liters (fermentor volume)
Pre Boil Size: 504.25 liters
Post Boil Size: 501.25 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tuckbrew
Hop Utilization: 84%
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Thursday November 6th 2025
1.050
1.009
5.5%
10.2
3.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
85 kg Barrett Burston - Pale Malt85 kg Pale Malt 37 2 77.3%
25 kg Barrett Burston - Wheat Malt25 kg Wheat Malt 35.4 1.8 22.7%
110 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
350 g Cascade350 g Cascade Hops Pellet 7 Boil 55 min 10.2 100%
350 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
50 g Gypsum Water Agt Mash 1 hr.
35 g Baking Soda Water Agt Mash 1 hr.
129.94 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
650 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 6194 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
375 L Mash In Strike 48 °C 45 °C 10 min
Beta-Glucanase Rest Infusion 45 °C 45 °C 15 min
Temp Rise 1 Temperature 45 °C 65 °C 20 min
Beta-Alpha Rest Infusion 65 °C 65 °C 60 min
Temp Rise 2 Temperature 65 °C 75 °C 10 min
Mash Off Infusion 75 °C 75 °C 5 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 507.45 L. Suggest reducing initial water volume to 45.4 L and adding 462.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 402.6 L 330
Strike water volume at mash thickness of 3 L/kg 330
Mash volume with grains 402.6
Grain absorption losses -110
Remaining sparge water volume (equipment estimates 288.4 L) 285.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 507.5 L) 504.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.8
Post boil Volume (equipment estimates 500 L) 501.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 501.3 L) 500
Total: 615.2  
Equipment Profile Used: System Default
 
Notes

Fruit Lambic style but intention is to produce a Cherry Sour.

Simple grain bill 70/30 malt/ malted wheat.
Mash in at a low 45 degC and a quick beta-gluca rest (thought this would be a good idea given the wheat component - might even get some ferulic acid-4-VG action.
Single main rest at 65.

Boil for 1 hour.
A small addition of TAS Cascade hop - more as a wave to the industry in Tasmania. This is not a hop forward or beer characterised by a hop profile.

Plan to use Lallemand Wildbrew Philly Sour as the 'one stop' yeast solution and will update notes once tested!
Hesitant to introduce lacto, brett, pedio into our brewery...!
Cool to 24 deg C, ferment at 24 deg C

Add cherries at around 48 hours after collection. Suggesting 20 kg/hl - 100 kg of cherries into our 5 hl FV...
This recipe does not rely on the fruit born bacteria to sour - the Philly Sour will do its magic.

Terminal gravity expected around 10 days.
Chill back to 4-6 deg C.
'Mature' for 15 days - possible rack into a clean SV for maturation...?

Not sure about filtration but do think we should carbonate to give this a bit of fizz...say 3 vol/vol?

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  • Last Updated: 2025-11-14 06:24 UTC