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Sour Cherry BV

97 calories 8.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 97 calories (Per 12oz)
Carbs: 8.3 g (Per 12oz)
Created: Monday February 29th 2016
1.030
1.005
3.3%
5.4
2.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb American - Pale 2-Row2.5 lb Pale 2-Row 37 1.8 44%
2.50 lb American - Wheat2.5 lb Wheat 38 1.8 44%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 4.4%
7 oz Cane Sugar7 oz Cane Sugar 46 0 7.7%
5.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 6.11 Boil 15 min 5.39 100%
0.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use RO water, add teaspoon each of calcium chloride and gypsum prior to mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.89 g | 27.6 qt) 3.87 15.5  
Mash volume with grains (equipment estimates 7.31 g | 29.3 qt) 4.29 17.2  
Grain absorption losses -0.66 -2.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 6.02 g | 24.1 qt) 3 12  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 3.87 15.5
Equipment Profile Used: System Default
 
Notes

BIAB Mash in 5 gal kettle, bring to boil, cool to 90, add 5 capsules of lactobacillus plantarum to kettle sour. After souring, boil for hops, chill and top off with water in fermenter. Add two bottles of Knudsen's tart cherry juice after primary fermentation (what the sucrose ingredient represents).

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  • Last Updated: 2017-10-02 01:46 UTC