Hawaiian Punch Sour - Beer Recipe - Brewer's Friend

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Hawaiian Punch Sour

133 calories 11.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: reddit
Calories: 133 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Friday January 26th 2018
1.041
1.007
4.4%
14.6
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 lb American - Pilsner5.6 lb Pilsner 37 1.8 60%
3.73 lb American - White Wheat3.73 lb White Wheat 40 2.8 40%
9.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Hallertau Mittelfruh0.9 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.55 47.4%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 13 days 52.6%
1.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 qt Goodbelly Blackberry Other Mash 1 days
6 qt Hawaiian Punch Flavor Primary 13 days
0.50 oz Himelayan Sea Salt Spice Boil 1 hr.
2 lb Tropical Fruit Mix Flavor Primary 13 days
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 305 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.59 gal Temperature -- 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.42 33.7  
Mash volume with grains 9.16 36.7  
Grain absorption losses -1.17 -4.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.78 g | 27.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 5.47 g | 21.9 qt) 5.25 21  
Estimated amount in fermentor 5.25 21  
Total: 8.42 33.7
Equipment Profile Used: System Default
 
Notes

After initial mash, boil wort for 2 minutes to disinfect, then chill to 90 degrees. Pitch Goodbelly and cover for 24 hours. Wort should be cloudy and acidic (approx. 3.4 pH). Proceed with boil as normal.

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  • Last Updated: 2018-01-26 00:48 UTC