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Cranberry ginger lime sour

231 calories 20 carbs
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 231 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Sunday February 3rd 2019
1.070
1.013
7.39%
8.4
8.2
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 71.4%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 14.3%
2 lb American - Vienna2 lb Vienna 35 4 14.3%
14 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Cluster Fugget0.5 oz Cluster Fugget Hops Pellet 8.1 Boil 20 min 8.4 100%
 
Other Ingredients
Amount Name Type Use Time
2 oz Grated ginger Flavor Boil 10 min.
6 each Limes juiced Flavor Secondary 0 min.
3 lb Cranberry Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.02 36.1  
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Remaining sparge water volume 3.77 15.1  
Grain absorption losses -1.75 -7  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.02 28.1  
Boil off losses -1.5 -6  
Hops absorption losses -0.02 -0.1  
Amount going into fermentor 5.5 22  
Total: 9.02 36.1
 
Notes

1lb cranberry pureed at 30
1lb cranberry pureed at 0
1lb cranberry pureed after primary fermentation

Mash Schedule
Strike grains with 4.88 gal of water at 162.2 °F.
Mash at 150 °F for 60 min.
Vorlauf and lauter 2.97 gal in your first runnings.
Add 3.53 gal of sparge water at 168 °F.
Vorlauf and lauter 3.53 gal in your second runnings.
Your combined runnings should be 6.5 gal

1st reading into fermentation 1.060


Sour with lacto for 24hrs
Add additional ginger to secondary to taste

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  • Last Updated: 2019-09-17 02:20 UTC