ruby breakfast sour - Beer Recipe - Brewer's Friend

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ruby breakfast sour

205 calories 36.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 10 min
Batch Size: 1600 liters (fermentor volume)
Pre Boil Size: 1600 liters
Post Boil Size: 1595 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 87.5% (brew house)
Calories: 205 calories (Per 330ml)
Carbs: 36.6 g (Per 330ml)
Created: Tuesday April 21st 2020
1.063
1.039
3.2%
0.0
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
275 kg Crisp Malting - Pale Ale275 kg Pale Ale 38 4 73.3%
75 kg United Kingdom - Wheat75 kg Wheat 37 2 20%
25 kg German - Acidulated Malt25 kg Acidulated Malt 27 3.4 6.7%
375 kg / $ 0.00
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Kilograms
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 8646 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Kilograms
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 8646 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1000 L Strike 76.5 °C 67 °C 60 min
600 L Sparge 78.5 °C 75 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1595.95 L. Suggest reducing initial water volume to 45.4 L and adding 1550.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1185 L 937.5
Strike water volume at mash thickness of 2.5 L/kg 937.5
Mash volume with grains (equipment estimates 1180 L) 1185
Grain absorption losses -375
Remaining sparge water volume (equipment estimates 1034.4 L) 1038.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 1596 L) 1600
Boil off losses -1
Post boil Volume 1595
Top off amount 5
Going into fermentor 1600
Total: 1975.9  
Equipment Profile Used: System Default
"ruby breakfast sour" Fruit Lambic beer recipe by Brewer #311766. All Grain, ABV 3.24%, IBU 0, SRM 5.65, Fermentables: (Pale Ale, Wheat, Acidulated Malt)
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  • Public: Yup, Shared
  • Last Updated: 2020-04-22 10:26 UTC