Brewer's Friend

Print

Sour...ish

167 calories 19 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Gabière
Hop Utilization: 99%
Calories: 167 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created: Sunday July 5th 2026
1.054
1.016
5.0%
12.0
4.8
5.5
11.91
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,750 g Innomalt - Ble Rouge Malté (Red Wheat Malt)2750 g Ble Rouge Malté (Red Wheat Malt) $ 4.33 / kg
$ 11.91 		36.3 2 42%
1,800 g United Kingdom - Maris Otter Pale1800 g Maris Otter Pale 38 3.75 27.5%
500 g Flaked Rye500 g Flaked Rye 36 2.8 7.6%
1,500 g Camerise - Camerise - camerise1500 g Camerise - camerise - (late boil kettle addition) 8 1 22.9%
6,550 g / $ 11.91
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 12.7 Boil 60 min 11.99 100%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Med-Low
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Eau de la ville de Sherbrooke
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 15 15 75 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
153 °F 153 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.78 g | 35.1 qt) 8.64 34.6  
Mash volume with grains (equipment estimates 9.67 g | 38.7 qt) 9.53 38.1  
Grain absorption losses -1.39 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.37 1.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.64 34.6
Equipment Profile Used: System Default
 
Notes

Bière pour ma mère. Doit ressembler à une sour avec des fruits.
Je vais utilier la camerise pour la recette

IBU : On veut entre 10 et 15, peu importe le houblon utilisé
eau : Mettre quand même bcp de Mg pour augmenter impression de sourness

Attenuation ajustée pour représenté la lecture (FG = 1.016) du 27 juillet 2026. Représente la gravité avant l'ajout des camerises.
Jus de camerise (13°bx, environ 1.5kg=1.5L) dans le keg pour carbonater. Avec les pelures - peut-être pas une bonne idée. Risque de boucher les tuyaux.

Last Updated and Sharing
 
68
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-07-31 13:34 UTC