Hoppy Cherry Sour 653 - Beer Recipe - Brewer's Friend

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Hoppy Cherry Sour 653

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Monday March 19th 2018
1.051
1.011
5.2%
43.4
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pale Ale2 kg Pale Ale 38 3.4 36.8%
2 kg German - Pale Wheat2 kg Pale Wheat 39 1.5 36.8%
0.70 kg United Kingdom - Pilsen0.7 kg Pilsen 36 1.8 12.9%
0.34 kg German - Carapils0.34 kg Carapils 35 1.3 6.3%
0.26 kg Flaked Oats0.26 kg Flaked Oats 33 2.2 4.8%
0.14 kg Melanoidin - BestMälz0.14 kg Melanoidin - BestMälz 33 69 2.6%
5.44 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Cascade30 g Cascade Hops Pellet 7 Boil 60 min 22.78 42.9%
20 g Chinook20 g Chinook Hops Pellet 13 Boil 10 min 10.22 28.6%
20 g Chinook20 g Chinook Hops Pellet 13 Whirlpool at 80 °C 0 min 10.4 28.6%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Fining Boil 10 min.
0.50 each Protafloc Fining Boil 10 min.
2 L Cherry Pure Other Other 7 days
 
Yeast
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Trondheim
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 0 4 7 5 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.3
Mash volume with grains 19.9
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 21.1 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 25
Total: 36.3  
Equipment Profile Used: System Default
 
Notes

ボイル後、pH4.5にする。
発酵期間は目安6週。
室温（21℃）。
ラクトバチルス（WLP677とBiolaを混ぜたもの）を500mlをBrettanomycesと一緒に発酵タンクに入れる。
ラスト1週間でピュレを入れる。
OG1.050
FG1.010
pH 3.9

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  • Last Updated: 2018-04-19 08:07 UTC