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Hoosier Summer Tomato Sour

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 82% (brew house)
Hop Utilization: 97%
Calories: 219 calories (Per 16oz)
Carbs: 22.2 g (Per 16oz)

Created: Saturday June 25th 2022

Original Gravity:

1.066

Final Gravity:

1.016

ABV (standard):

6.5%

IBU (tinseth):

4.7

SRM (morey):

10.4

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Sugar Creek Malt - Pilsner10 lb Pilsner	37.7	2	23.5%
11 lb	American - White Wheat11 lb White Wheat	40	2.8	25.8%
105 oz	Tomato105 oz Tomato - (late boil kettle addition)	1.25	0	15.4%
138 oz	Tomato138 oz Tomato - (late boil kettle addition)	1.25	0	20.3%
183 g	Cane Sugar183 g Cane Sugar - (late boil kettle addition)	46	0	0.9%
4 lb	Briess - Caramel Malt - 40L4 lb Caramel Malt - 40L	35.4	40	9.4%
2 lb	Rice Hulls2 lb Rice Hulls	0	0	4.7%
42.59 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Crystal0.75 oz Crystal Hops		Pellet	5.7	Boil	30 min	4.71	100%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.75 oz	Crystal (Pellet)		4.71	100%
0.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12.75 gal	Protein Rest	Strike	127 °F	122 °F	15 min
	Beta Rest	Temperature	122 °F	144 °F	40 min
	Alpha Rest	Temperature	144 °F	162 °F	40 min
	Mash Out	Temperature	162 °F	170 °F	10 min
8 gal	to Kettle	Fly Sparge	170 °F	170 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 oz	Sea salt	Spice	Boil	15 min.
1.25 oz	Coriander Seed	Spice	Boil	15 min.
23 g	Garlic Powder	Herb	Boil	15 min.
23 g	Black Pepper	Spice	Boil	15 min.
23 g	Chipotle Chili Powder	Spice	Boil	15 min.
5 g	Thyme	Herb	Boil	15 min.
5 g	Basil	Herb	Boil	15 min.
3 g	Gypsum	Water Agt	Mash	1 hr.
45 ml	Lactic acid	Water Agt	Mash	1 hr.
1 oz	Salt	Water Agt	Mash	1 hr.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	2 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 267 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.02 psi Temp: 45 °F CO₂ Level: 2 Volumes

Target Water Profile

Anderson, Indiana - Charcoal Filtered Tap Water

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

Notes

This recipe is loosely based on a kettle sour with the addition of some light caramel malt to add residual sweetness. This was in place of the original recipe using ketchup and tomato puree at kegging. The recipe writer says the purpose of the ketchup is to soften the tartness with the ketchup's sugar content.

Note two tomato additions, the 6.6# is tomato sauce, the 138 oz. is fluid ounces of tomato juice. The sugar addition is to account for the sugars in the sauce and juice.

I will adjust the tartness of the finished beer using lactic acid to achieve the desired tartness.

Additional smoke flavor can be added with liquid smoke on finish if desired.

Last Updated and Sharing

476

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Public: Yup, Shared
Last Updated: 2022-10-29 22:40 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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