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Frutos Rojos Sour

384 calories 32.9 g 1 L
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 21.93 liters
Post Boil Size: 20.77 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Iván Barenboim
Calories: 384 calories (Per 1L)
Carbs: 32.9 g (Per 1L)
Created Thursday November 26th 2020
1.042
1.007
4.6%
5.3
3.5
5.4
2,680.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg AR - Pilsen2.5 kg Pilsen 95.00 / kg
237.50
37 2 45.5%
1.70 kg Weyermann - Pale Wheat1.7 kg Pale Wheat 290.00 / kg
493.00
36 2 30.9%
0.80 kg Raspberry0.8 kg Raspberry - (late fermenter addition) 400.00 / kg
320.00
3.15 0 14.5%
0.28 kg Blueberry0.28 kg Blueberry - (late fermenter addition) 520.00 / kg
145.60
4.95 0 5.1%
0.22 kg Cherry0.22 kg Cherry - (late fermenter addition) 520.00 / kg
114.40
6.3 0 4%
5.50 kg / 1,310.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 g Apollo4.5 g Apollo Hops 5.10 / g
22.95
Pellet 17 Boil 15 min 5.29 100%
4.50 g / 22.95
 
Mash Guidelines
Amount Description Type Temp Time
13.4 L Descanso Proteico Infusion 50 °C 10 min
Macerado Infusion 66 °C 50 min
Recirculado Vorlauf 72 °C 10 min
13.2 L Lavado Fly Sparge 77 °C --
Starting Mash Thickness: 3.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
3.65 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.66 g Citric acid Water Agt Mash 1 hr.
0.55 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
3 g Whirlfloc / 52.11 Grams Water Agt Boil 10 min.
0.10 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
2.40 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
427.00 / each
427.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 105 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
0.30 Each
Cost:
1,400.00 / each
420.00
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 105 B cells required
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 105 B cells required
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
500.00 / each
500.00
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 105 B cells required
1,347.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.81 bar       Temp: 5 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Rubia maltosa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 5 30 80 60 12
Mash Chemistry and Brewing Water Calculator
"Frutos Rojos Sour" Fruit Beer recipe by Iván Barenboim. All Grain, ABV 4.55%, IBU 5.29, SRM 3.53, Fermentables: (Pilsen, Pale Wheat, Raspberry, Blueberry, Cherry) Hops: (Apollo) Other: (Calcium Chloride (dihydrate), Citric acid, Epsom Salt, Gypsum, Whirlfloc / 52.11 Grams, Wyeast - Beer Nutrient)
Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-19 20:11 UTC
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