blackcurrant sour (spike version) - Beer Recipe - Brewer's Friend

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blackcurrant sour (spike version)

162 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 9.3 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: furs
Calories: 162 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Monday January 7th 2019
13.2 °P
2.3 °P
5.9%
13.6
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.25 kg Belgian - Pilsner0.25 kg Pilsner 37 2.77 7.6%
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 8.51 60.6%
0.15 kg Cane Sugar0.15 kg Cane Sugar 46 4.5%
0.90 kg Currant, black0.9 kg Currant, black - (late boil kettle addition) 4.2 27.3%
3.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Galaxy10 g Galaxy Hops Pellet 14.5 Boil 10 min 13.63 100%
10 g / $ 0.00
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
lower mash pH to 5.2 with lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 L Infusion -- 64 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.8
Mash volume with grains 8.2
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 12.2 L) 11.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 15.9 L) 15
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Going into fermentor 11
Total: 18.1  
Equipment Profile Used: System Default
 
Notes

This is a variation of my other recipe using different sour technique. I know the spike method is frown upon but it is just an experiment for comparison reasons.

mash low at 64 c,
sparge
spike the wort with lactic acid to pH 4.5
boil as per usual
before cooling the whole wort lower pH further to 3.6
cool to pitching temperature
pitch
ferment
add fruit to secondary for 5-7 days, use mesh bag

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  • Last Updated: 2019-01-07 17:40 UTC