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Plum-apricot sour red

195 calories 16.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 4.5 liters (ending kettle volume)
Pre Boil Size: 8.3 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 76% (ending kettle)
Calories: 195 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Monday April 6th 2020
1.064
1.010
7.1%
15.7
16.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.40 kg American - Pale 2-Row0.4 kg Pale 2-Row 37 1.8 24.1%
0.30 kg American - Munich - Light 10L0.3 kg Munich - Light 10L 33 10 18.1%
0.30 kg American - Vienna0.3 kg Vienna 35 4 18.1%
0.23 kg Apricot0.225 kg Apricot - (late boil kettle addition) 4.05 0 13.6%
0.23 kg Plum0.225 kg Plum - (late boil kettle addition) 4.95 0 13.6%
0.10 kg Belgian - Wheat0.1 kg Wheat 38 1.8 6%
0.05 kg American - Caramel / Crystal 120L0.045 kg Caramel / Crystal 120L 33 120 2.7%
0.05 kg Finland - Melanoid Malt0.045 kg Melanoid Malt 35 27 2.7%
0.02 kg American - Roasted Barley0.02 kg Roasted Barley 33 300 1.2%
1.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.80 g East Kent Goldings3.8 g East Kent Goldings Hops Pellet 6.4 Boil 60 min 15.74 100%
3.80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g Gypsum Water Agt Mash 0 min.
0.70 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.20 g Table Salt Water Agt Mash 0 min.
1.50 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 25 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L Steeping 67 °C -- 60 min
Quick Water Requirements
Water Liters
Total strike volume 10.4
Mash volume with grains 11.2
Grain absorption losses -1.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 9.8 L) 8.3
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 3 L) 4.5
Estimated amount in fermentor 4.5
Total: 10.4  
Equipment Profile Used: System Default
 
Notes

Pitch a healthy starter of Ardennes along with a bit of house sour to catch up after primary

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  • Last Updated: 2020-04-18 17:16 UTC