Heather's Sour - Beer Recipe - Brewer's Friend

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Heather's Sour

210 calories 16.2 g 500 ml
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.77 gallons
Post Boil Size: 3.51 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Terry Downing
Hop Utilization: 85%
Calories: 210 calories (Per 500ml)
Carbs: 16.2 g (Per 500ml)
Created: Monday April 6th 2026
1.046
1.006
5.3%
10.5
3.7
5.2
13.84
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Malteurop - Pilsen Malt3 lb Pilsen Malt $ 1.95 / lb
$ 5.85 		37.44 1.7 28.6%
2.50 lb Briess - White Wheat Malt2.5 lb White Wheat Malt 39.1 2.5 23.8%
5 lb Cherry, dark sweet5 lb Cherry, dark sweet - (late fermenter addition) 6.4 0 47.6%
10.50 lbs / $ 5.85
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Yakima Valley Hops - Idaho Gem7 g Idaho Gem Hops Pellet 12.1 Boil 10 min 6.21 46.7%
8 g Yakima Valley Hops - Idaho Gem8 g Idaho Gem Hops Pellet 12.1 Whirlpool 0 min 4.26 53.3%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
0.50 tsp Irish Moss Fining Boil 10 min.
2 each Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
$ 7.99 / each
$ 7.99
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
$ 7.99 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
FCLWD Fort Collins/Loveland, CO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 2 8 4 6 44
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.76 gal Infusion -- 148 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 4.71 18.8  
Mash volume with grains 5.15 20.6  
Grain absorption losses -0.69 -2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 3.77 15.1  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 3.01 g | 12 qt) 3.51 14  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.5 g | 14 qt) 3 12  
Total: 4.71 18.8
Equipment Profile Used: System Default
"Heather's Sour" Fruit Beer recipe by Terry Downing. BIAB, ABV 5.3%, IBU 10.47, SRM 3.72, Fermentables: ( Pilsen Malt, White Wheat Malt, Cherry, dark sweet) Hops: (Idaho Gem) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid, Irish Moss, Yeast Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2026-04-14 13:27 UTC