Pina Colada Milshake Sour - Beer Recipe - Brewer's Friend

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Pina Colada Milshake Sour

164 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Aleksander
Calories: 164 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Saturday February 16th 2019
1.053
1.015
5.0%
5.9
5.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pale Ale2 kg Pale Ale 38 3.4 57.1%
0.50 kg Belgian - Wheat0.5 kg Wheat 38 1.8 14.3%
0.25 kg Flaked Wheat0.25 kg Flaked Wheat 34 2 7.1%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.1%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 7.1%
0.25 kg Belgian - Munich0.25 kg Munich 38 6 7.1%
3.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 10 min 5.91 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla Pod Flavor Primary 7 days
750 g Pineapple Chunks Flavor Primary 5 days
1 tsp Coconut Oil Water Agt Primary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.8
Mash volume with grains 11.9
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 15.1 L) 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.7 L) 18
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 22.2  
Equipment Profile Used: System Default
 
Notes

Mash for one hour. Add lactic acid to the wort to bring down the pH down a tiny bit. Bring the temp. down to around 40c ish. Add lactobacillus in form of Yoghurt etc. and let it stay for 24h to bring down the pH further. Check pH to desired acid and sour level.

After that do the normal brew as you use to - boil, add hops, cool down and ferment.

Add 750g pineapple in chunks after 4-5 days, and let them bring out flavour to the beer. Add 1 or 2 vanilla pods to the beer after a week. Let the vanilla pods rest in some vodka for a few days before putting them into the beer.

Cheers!

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  • Last Updated: 2019-03-09 13:21 UTC