Cranberry Sour - Beer Recipe - Brewer's Friend

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Cranberry Sour

149 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Mwah
Calories: 149 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Sunday September 18th 2016
1.045
1.013
4.2%
3.9
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 36.9%
1 lb German - Munich Light1 lb Munich Light 37 6 12.3%
4 lb German - Pilsner4 lb Pilsner 38 1.6 49.2%
0.13 lb Rice Hulls0.125 lb Rice Hulls 0 0 1.5%
8.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 60 min 3.9 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb cranberries Flavor Secondary 30 days
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
-
WLP677 Lactobacillus delbrueckii
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 145 °F 120 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.05 12.2  
Mash volume with grains 3.7 14.8  
Grain absorption losses -1.02 -4.1  
Remaining sparge water volume 5.22 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.51 g | 26 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume (equipment estimates 5.49 g | 22 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes

09/18/2016-10am doughed in 2.5 Gallons at 158, initial temp around 148. Mashed 2 hours end temp around 145-146. Sparged 5.9 gallons at 168. Boiled 60 minutes, cooled to 110, transferred to carboy. Pitched LWLP677 Lactobacillus delbrueckii. Let cool to 90, but kept fermwrap set within two degrees.

A little activity the night of, but nothing to all that notable.

09/19/2016-Woke up to significant airlock activity and an inch white krasuen with brown "crusting" on top. Krausen grew throughout the day until it blew the airlock off around 4pm. Converted to blow off with pitcher.

9pm-1st pH Test-Leveled out at 4.6, will check again in the AM.

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  • Last Updated: 2016-09-20 02:06 UTC