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Passionfruit Cheescake Pastry Sour

214 calories 25.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55.25 liters
Post Boil Size: 51 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Tuesday January 20th 2026
1.064
1.021
5.6%
4.7
8.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Crisp Malting - Finest Maris Otter6 kg Finest Maris Otter 36.8 2.4 45.5%
3 kg Briess - Brewers Oat Flakes / Flaked oats3 kg Brewers Oat Flakes / Flaked oats 32.2 2.5 22.8%
2 kg Belgian - Biscuit2 kg Biscuit 35 23 15.2%
2 kg Lactose (Milk Sugar)2 kg Lactose (Milk Sugar) 41 1 15.2%
175 g United Kingdom - Dextrine Malt175 g Dextrine Malt 33 1.8 1.3%
13.18 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Riwaka50 g Riwaka Hops Pellet 5.5 Boil 10 min 4.68 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 kg Passionfruit Purée Water Agt Boil 10 min.
500 g Digestives Water Agt Mash 30 min.
50 ml Cheesecake Essence Water Agt Boil 0 min.
30 ml Vanilla Extract Water Agt Boil 0 min.
2.30 g gypsum (calcium sulfate) Water Agt Mash 0 min.
2.20 g Epsom Salt Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
27 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 274 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
5 grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35.2 L Strike 73 °C 67 °C 60 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 20 °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 3.2 L/kg 35.8
Mash volume with grains 43.1
Grain absorption losses -11.2
Remaining sparge water volume (equipment estimates 30.9 L) 30.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 56 L) 55.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 50 L) 51
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 51 L) 50
Total: 66  
Equipment Profile Used: System Default
 
Notes

Two hour boil.

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  • Public: Yup, Shared
  • Last Updated: 2026-01-30 16:52 UTC