Pucker Up Sour Cherry Porter - Beer Recipe - Brewer's Friend

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Pucker Up Sour Cherry Porter

173 calories 18.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Porterble Brewing
Calories: 173 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Thursday February 25th 2016
1.056
1.015
5.4%
20.9
27.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pale 2-Row4 kg Pale 2-Row 37 1.8 76.2%
400 g United Kingdom - Brown400 g Brown 32 65 7.6%
150 g American - Caramel / Crystal 120L150 g Caramel / Crystal 120L 33 120 2.9%
250 g American - Dark Chocolate250 g Dark Chocolate 29 420 4.8%
150 g American - Midnight Wheat Malt150 g Midnight Wheat Malt 33 550 2.9%
300 g American - Rye300 g Rye 38 3.5 5.7%
5,250 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Bullion20 g Bullion Hops Pellet 8 Boil 60 min 20.85 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,000 g Cherries Flavor Secondary 5 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 145 B cells required
Lactobacillus Plantarum (Probiotics)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L BIAB Infusion Infusion -- 67 °C 80 min
30 L Mash Out Temperature -- 78 °C 10 min
3 L Kettle Sparge Fly Sparge -- 80 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33 L) 34.7
Mash volume with grains (equipment estimates 36.4 L) 38.1
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Volume into fermentor 21
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

Sour mash with Probiotics.

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  • Last Updated: 2017-11-12 05:45 UTC