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Cherry Sour

99 calories 8.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 52% (brew house)
Calories: 99 calories (Per 330ml)
Carbs: 8.8 g (Per 330ml)
Created: Monday February 18th 2019
1.033
1.006
3.6%
4.7
2.9
2.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 21.3%
1.50 kg German - Bohemian Pilsner1.5 kg Bohemian Pilsner 38 1.9 21.3%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 2.8%
3 kg Cherry3 kg Cherry 6.3 0 42.6%
0.45 kg Cranberry0.45 kg Cranberry 1.8 0 6.4%
0.40 kg Raspberry0.4 kg Raspberry 3.15 0 5.7%
7.05 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Hallertau Hersbrucker17 g Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 15 min 4.68 100%
17 g / £ 0.00
 
Yeast
White Labs - Berliner Weisse Blend WLP630
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
The Yeast Bay - Wallonian Farmhouse
Amount:
1 Each
Cost:
Attenuation (avg):
84.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Central Oxford Water
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
Infusion -- 64 °C 60 min
Starting Mash Thickness: 8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 8 L/kg 25.6
Mash volume with grains 27.7
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 1.6 L) 3.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.7
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

cherries , cranberries and raspberries added to fermenter with wort, (all frozen and roughly pressed)

2 packs of white labs berliner weisse and belgian sour mix added first

Fermentation started high atapprox 38c to kickstart lacto for 2 days, then temp dropped to 20c for primary fermentation. Wallonian farmhouse added now.

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  • Last Updated: 2019-02-19 10:17 UTC