Spiced Coconut Sour - Beer Recipe - Brewer's Friend

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Spiced Coconut Sour

160 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Sunday January 20th 2019
1.049
1.009
5.2%
0.0
3.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 78%
0.25 lb Finland - Munich Malt0.25 lb Munich Malt 36 7 2.4%
2 lb Flaked Rice2 lb Flaked Rice 40 0.5 19.5%
10.25 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz shredded coconut Flavor Primary 7 days
2 each Cardamom pod Spice Primary --
0.50 each crushed cinnamon stick Spice Primary --
1 tsp kaffir lime leaf poweder Spice Primary --
2 oz grated ginger Spice Primary --
1 tbsp chili powder Spice Primary --
6.25 g Calcium Chloride Water Agt Mash 1 hr.
5.50 g Gypsum Water Agt Mash 1 hr.
1 tsp Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
2 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Wally World Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 0 0 75 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.85 gal Infusion -- 150 °F 60 min
5.76 gal Sparge -- 200 °F 15 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 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.69 g | 18.8 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

-2-3 weeks before brew day, create tincture with spices by grinding all materials together, covering with liquor (vodka ideally).

-Mash and boil

-Chill wort after boil to around 80 degrees

-Inoculate with lacto. blend

-Keep at around 90 degree Fahrenheit

-After 3 days, bring wort to boil

-SOON after wort begins to boil, chill to 60 degrees Fahrenheit

-Inoculate with sach.

-Toast coconut in oven for 15 minutes.

-Add tincture and toasted coconut late during active fermentation (day 2 or 3).

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  • Public: Yup, Shared
  • Last Updated: 2019-01-21 14:16 UTC