Fruited Sour Base - Beer Recipe - Brewer's Friend

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Fruited Sour Base

194 calories 13 g 473 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 0 min
Batch Size: 430 liters (fermentor volume)
Pre Boil Size: 430 liters
Post Boil Size: 470 liters
Pre Boil Gravity: 11.3 °P (recipe based estimate)
Post Boil Gravity: 10.3 °P (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 194 calories (Per 473ml)
Carbs: 13 g (Per 473ml)
Created: Sunday December 15th 2019
11.3 °P
1.0 °P
5.5%
0.0
8.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
62.50 kg Belgian - Pilsner62.5 kg Pilsner 37 1.6 88.7%
8 kg Cane Sugar8 kg Cane Sugar 46 0 11.3%
70.50 kg / 0.00
 
Yeast
Escarpment Labs - Brett D
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Med-Low
Optimum Temp:
22 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1695 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
RO
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 Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 430 L. Suggest reducing initial water volume to 45.4 L and adding 384.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 228.75 L. Suggest reducing strike water volume to 4.15 L and adding 183.35 L sparge/top-off. 187.5
Strike water volume at mash thickness of 3 L/kg 187.5
Mash volume with grains 228.8
Grain absorption losses -62.5
Remaining sparge water volume 301
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 4.9
Pre boil volume 430
Boil off losses  
Post boil Volume (equipment estimates 430 L) 470
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 470 L) 430
Total: 488.5  
Equipment Profile Used: System Default
"Fruited Sour Base" No Profile Selected beer recipe by Reverence Barrel Works. All Grain, ABV 5.47%, IBU 0, SRM 8.79, Fermentables: (Pilsner, Cane Sugar)
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  • Public: Yup, Shared
  • Last Updated: 2019-12-15 00:11 UTC