Brewer's Friend

Print

Cherry sour

203 calories 20.1 g 500 ml
brewer logo
Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.65 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 203 calories (Per 500ml)
Carbs: 20.1 g (Per 500ml)
Created: Tuesday April 7th 2026
1.044
1.010
4.5%
10.4
4.1
5.5
72.35
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 kg Innomalt - Pils Moderne1.75 kg Pils Moderne $ 2.36 / kg
$ 4.13 		37 1.8 18.3%
1.75 kg Canada Malting - WHITE WHEAT MALT1.75 kg WHITE WHEAT MALT $ 2.38 / kg
$ 4.17 		38.1 3.5 18.3%
0.50 kg OiO - Raw Wheat0.5 kg Raw Wheat $ 2.00 / kg
$ 1.00 		36.8 2.5 5.2%
0.13 kg American - Carapils (Dextrine Malt)0.125 kg Carapils (Dextrine Malt) $ 4.90 / kg
$ 0.61 		33 1.8 1.3%
0.13 kg Flaked Oats0.125 kg Flaked Oats $ 5.75 / kg
$ 0.72 		33 2.2 1.3%
4.80 kg Cherry, dark sweet4.8 kg Cherry, dark sweet - (late fermenter addition) $ 10.00 / kg
$ 48.00 		6.4 0 50.3%
0.50 kg Currant, black0.5 kg Currant, black - (late fermenter addition) $ 10.00 / kg
$ 5.00 		4.2 0 5.2%
9.55 kg / $ 63.63
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops $ 74.00 / kg
$ 1.11 		Pellet 3.8 Boil 60 min 7.66 50%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops $ 74.00 / kg
$ 1.11 		Pellet 3.8 Boil 10 min 2.78 50%
30 g / $ 2.22
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
10 g Coriander Seed Spice Boil 15 min.
2.50 g Irish Moss Fining Boil 15 min.
2.50 g Yeast Nutrient Other Boil 15 min.
8 g Pectic Enzyme Water Agt Primary 3 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
$ 6.50 / each
$ 6.50
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 6.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: MapleSyrup       Amount: 180g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 75 150 30 30
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 68 °C 65 °C --
8 L Sparge 75 °C -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32 L) 32.8
Mash volume with grains (equipment estimates 34.8 L) 35.6
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 27.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 24
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24 L) 21
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Mash at 65°C for 60 minutes. Boil for 60 minutes. After high krausen (3-4 day after pitching yeast), add 4.6 kg of cherry to the fermentor.

Note: The fruit addition contributes approximately 1.013 gravity points, increasing ABV from 4.4% to 5.7%.

Last Updated and Sharing
 
151
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-04-20 12:36 UTC