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fruit sour

100 calories 7.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.42 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.016 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Source: skoce37
Calories: 100 calories (Per 12oz)
Carbs: 7.7 g (Per 12oz)
Created: Tuesday February 18th 2020
1.031
1.004
3.6%
7.3
2.2
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 lb Weyermann - Pilsner2.3 lb Pilsner 36 1.5 39%
0.50 lb Bob's Red MIll - Flaked Oats0.5 lb Flaked Oats 33 1 8.5%
0.65 lb Briess - DME Bavarian Wheat0.65 lb DME Bavarian Wheat - (late boil kettle addition) 44.6 3 11%
4 oz Corn Sugar - Dextrose4 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.2%
2.20 lb Pineapple2.2 lb Pineapple - (late fermenter addition) 5.85 0 37.3%
5.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Artisan - German Select0.25 oz German Select Hops Pellet 4.3 Boil 45 min 7.29 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
CellarScience - Voss
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
68 - 104 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 30 20 300 75 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.69 gal Strike 154 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.29 g | 25.2 qt) 5.02 20.1  
Mash volume with grains (equipment estimates 6.52 g | 26.1 qt) 5.24 21  
Grain absorption losses -0.35 -1.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.69 g | 22.8 qt) 4.42 17.7  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 5.02 20.1
Equipment Profile Used: System Default
"fruit sour" Berliner Weisse beer recipe by skoce37. BIAB, ABV 3.58%, IBU 7.29, SRM 2.17, Fermentables: (Pilsner, Flaked Oats, DME Bavarian Wheat, Corn Sugar - Dextrose, Pineapple) Hops: (German Select) Other: (Lactic acid)
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  • Last Updated: 2025-03-19 19:03 UTC