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Cherry Sour

Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 7.6 liters
Pre Boil Gravity: 1.107 (recipe based estimate)
Post Boil Gravity: 1.161 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 179 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)

Created: Monday April 5th 2021

Original Gravity:

1.059

Final Gravity:

1.009

ABV (standard):

6.6%

IBU (tinseth):

0.0

SRM (morey):

5.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3,000 g	United Kingdom - Maris Otter Pale3000 g Maris Otter Pale	38	3.75	50%
3,000 g	United Kingdom - Wheat3000 g Wheat	37	2	50%
6,000 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 kg	Cherries		Flavor	Secondary	10 days

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Protein rest at 40c for 20mins

Mash at 68c for 60 mins

Ferment at 22c (20 to 25 for Philly Sour yeast), until fermentation slows (~10days)

Rack to secondary fermenter with cherries for 4 weeks (or longer)

Recipe Photos

Last Updated and Sharing

518

Views

Brews

Public: Yup, Shared
Last Updated: 2021-06-21 05:14 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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