Cherry Shortcake Sour - Beer Recipe - Brewer's Friend

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Cherry Shortcake Sour

189 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit and Spice Beer
Boil Time: 15 min
Batch Size: 93 gallons (fermentor volume)
Pre Boil Size: 103 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Austin
Calories: 189 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Friday January 4th 2019
1.056
1.021
4.7%
6.0
3.6
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
70 lb American - Pale 2-Row70 lb Pale 2-Row 37 1.8 39.8%
35 lb Flaked Wheat35 lb Flaked Wheat 34 2 19.9%
18 lb United Kingdom - Malted Naked Oats18 lb Malted Naked Oats 33 1.3 10.2%
35 lb American - White Wheat35 lb White Wheat 40 2.8 19.9%
18 lb Lactose (Milk Sugar)18 lb Lactose (Milk Sugar) 41 1 10.2%
176 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Palisade8 oz Palisade Hops Pellet 7.5 Boil 15 min 6.04 100%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
42 lb Tart Red Cherry Puree Flavor Primary --
30 lb Shortbread Cookies Flavor Primary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Cedar Falls, IA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 12 30 101 50 140
Looking for a soft/fluffy mouthfeel.

SO4:Cl2 of 1:2

Strike 56 gallons (28 RO/28 Muni)
32g CaSO4
30g NaCl
52g CaCl2

Sparge 74 gallons (37 RO/37 Muni)
1 oz phos acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 176 °F 60 min
Conversion Rest Temperature -- 156 °F 60 min
Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 93.68 gal (374.7 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 81.68 gal (326.7 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 71.89 gal (287.56 qt) 59.25 237  
Strike water volume at mash thickness of 1.5 qt/lb 59.25 237  
Mash volume with grains 71.89 287.6  
Grain absorption losses -19.75 -79  
Remaining sparge water volume (equipment estimates 53.01 g | 212 qt) 62.33 249.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.42 5.7  
Pre boil volume (equipment estimates 93.68 g | 374.7 qt) 103 412  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 93 372  
Going into fermentor 93 372  
Total: 121.58 486.3
Equipment Profile Used: System Default
 
Notes

Kettle Sour to a pH of +/-0.1 pH of 3.3 pH

Pitch at 65F
Ferment at 68F

Add Tart Red Cherry Puree @ ~1.032
Bag and add Lorna Doone Shortbread Cookies @ ~1.025

Crash to 34F after diacetyl rest

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  • Public: Yup, Shared
  • Last Updated: 2019-01-04 17:11 UTC