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Fairy Floss v1 Blackberry/Razz

240 calories 21.7 g 12 oz
Beer Stats
Method: All Grain
Style: fruited pastry sour
Boil Time: 60 min
Batch Size: 200 gallons (fermentor volume)
Pre Boil Size: 185 gallons
Post Boil Size: 180 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 240 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created Wednesday November 17th 2021
1.073
1.014
7.7%
0.0
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
275 lb Rahr - Standard 2-Row275 lb Standard 2-Row 36.8 1.8 58.8%
100 lb Rolled Oats100 lb Rolled Oats 33 2.2 21.4%
55 lb American - White Wheat55 lb White Wheat 40 2.8 11.8%
10 lb German - Acidulated Malt10 lb Acidulated Malt 27 3.4 2.1%
8 lb Weyermann - Carafoam8 lb Carafoam 34.5 2.2 1.7%
20 lb Lactose (Milk Sugar)20 lb Lactose (Milk Sugar) 41 1 4.3%
468 lbs / 0.00
 
Yeast
Lallemand - Sourvisiae
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 4701 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Soft/NE

2:1 Calcium Chloride to Sulfate
Mash Chemistry and Brewing Water Calculator
 
Notes

beer fermented with Lallemand Sourvisiae at 67 degrees

final ph should be around 3.1

post ferment dosing; 1.5 oz of Potassium Sorbate , 1 box(42 lbs)-Blackberry and 1 box(42lbs)- Raspberry Puree from Oregon Fruit.

0.25 grams of zinc with yeast pitch

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-22 18:46 UTC
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