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Tamarillo Fruited Sour

Method: All Grain
Style: Wild Specialty Beer
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 65 liters
Post Boil Size: 61 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0 g (Per 1.25ml)

Created: Monday June 21st 2021

Original Gravity:

1.051

Final Gravity:

1.007

ABV (standard):

5.7%

IBU (tinseth):

25.1

SRM (morey):

3.7

Mash pH

5.4

Cost $

0.61

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	Gladfield - German Pilsner Malt4.5 kg German Pilsner Malt	37.3	2.03	87.7%
0.50 kg	Weyermann - Carapils0.5 kg Carapils	34.5	2.1	9.7%
130 g	Gladfield - Sour Grapes Malt Acid130 g Sour Grapes Malt Acid	12.4	2.03	2.5%
5.13 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
35 g	Motueka35 g Motueka Hops		Pellet	7	Boil	45 min	25.08	100%
35 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
35 g	Motueka (Pellet) 35 g Motueka (Pellet) Hops		25.08	100%
35 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19 L	Strike	68 °C	67 °C	60 min
22 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.50 kg	Honey		Other	Boil	--
2.25 g	Wyeast - Beer Nutrient	$ 0.20 / g $ 0.45	Other	Boil	15 min.
1 each	Whirlfloc		Water Agt	Boil	15 min.
2 g	Epsom Salt		Water Agt	Mash	--
1 g	Table Salt		Water Agt	Mash	--
8 g	Gypsum	$ 0.02 / g $ 0.16	Water Agt	Mash	--
2 g	Calcium Chloride (anhydrous)		Water Agt	Mash	--
200 g	Tamarillo Fruit		Flavor	Secondary	--
$ 0.61

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	No
Fermentation Temp:	25 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 218 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.91 bar Temp: 20 °C CO₂ Level: 2.5 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Tamarillo Sour Braggot 5.0% ABV

65% Ale Malt
10% Carapils
25% Honey

25 IBUs from T90 Motueka
Fermented with Philly Sour (not funky sorry) Aged on 200g/L of peeled and halved tamarillo.

I’d love to have used pilsner malt but the pilsner malt we get here is a bit average in terms of DMS-P levels and the relatively slow fermentation from Philly Sour just doesn’t scrub enough of it off for me.

Pretty happy with how it turned out, tamarillo coming through along with plenty of honey aroma.

I used 11g for 20L. I’ve done a couple of homebrew batches and a couple of professional ones using this yeast. I love using it to produce a clean lactic sour (a big advantage for me over kettle souring). The keys I’ve found are fermenting relatively warm (up to 25C) and having around 10% percent glucose for acid production. I used the honey as the primary source of glucose in this.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-06-21 02:29 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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