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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 7.10 kg | American - Pilsner7.1 kg Pilsner |
$ 1.89 / lb $ 29.58 |
37 | 1.8 | 39% |
| 6.30 kg | American - White Wheat6.3 kg White Wheat |
$ 1.89 / lb $ 26.25 |
40 | 2.8 | 34.6% |
| 1.20 kg | Flaked Oats1.2 kg Flaked Oats |
$ 1.99 / lb $ 5.26 |
33 | 2.2 | 6.6% |
| 0.80 kg | German - Acidulated Malt0.8 kg Acidulated Malt |
$ 1.99 / lb $ 3.51 |
27 | 3.4 | 4.4% |
| 2.81 kg | Oregon Fruit - Raspberry - Seedless Red2.81 kg Raspberry - Seedless Red - (late fermenter addition) |
$ 14.00 / lb $ 86.73 |
4.83 | 0 | 15.4% |
| 18.21 kg / $ 151.34 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 3 oz | Tettnanger3 oz Tettnanger Hops |
$ 2.35 / oz $ 7.05 |
Pellet | 4.5 | Boil | 45 min | 11.67 | 100% |
| 3 oz / $ 7.05 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 3 oz | Tettnanger (Pellet) 2.9999999931377 oz Tettnanger (Pellet) Hops |
$ 2.35 / oz $ 7.05 |
11.67 | 100% |
| 3 oz / $ 7.05 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 45 L | Vorlauf after first 15 minutes to maintain temperature | Strike | 71 °C | 64 °C | 60 min |
| 70 L | 1.2L/minute flow rate | Sparge | 77 °C | 75 °C | 60 min |
|
Starting Mash Thickness:
2.75 L/kg Starting Grain Temp: 20 °C |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 2 each | Whirlfloc | Water Agt | Boil | 10 min. | |
| 15 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
| 12 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
| 9 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 3 g | Salt | Water Agt | Mash | 1 hr. | |
| 11 g | Baking Soda | Water Agt | Mash | 1 hr. |
| Lallemand - WildBrew Philly Sour | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 39.96 Yeast Pitch Rate and Starter Calculator |
| Method: co2 CO2 Level: 2.44 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 50 | 5 | 51 | 133 | 22 | 90 |
| Mash Chemistry and Brewing Water Calculator | |||||
Ferment warm! Up to 30, preferably around 26-28. 1 pack per 5 gallons minimum. Ask the lads about simple sugars in the boil to give the philly a higher lactic acid production. Personally, I think it'll be fine as long as I mash lower at 65C/148F and ferment warm.
Possibly do one fruit addition on day 2 or 3 for increased lactic acid production and increased sourness. Second fruit addition on day 7-8? Or ferment as normal and then deliver to secondary FV for fruit addition? Probably not though, want to keep a base recipe.
Orrrr... go with original plan and use the 1BBL Brite as Primary FV for capacity reasons, then split batch into 1/2 BBL Unitank 1 & 2 for secondary. Unitank 1 no changes, Unitank 2 add fruit additions. Backasswards, but should work... still deciding, lots of possibilities.
Maybe leave 10 gallons in Brite untouched, then 5 gallons to Uni 1, 5 gallons to Uni 2. Raspberry to Uni 1, another fruit (passionfruit?) to Uni 2.
Philly Sour:
https://www.lallemandbrewing.com/wp-content/uploads/2020/06/TDS_Wildbrew_PHILLYSOUR_ENG_A4.pdf
Recipe (loosely based):
https://hazyandhoppy.com/fruited-raspberry-sour-recipe-with-philly-sour/
Notes on Flaked Oats and reason for including them:
http://scottjanish.com/case-brewing-oats/
In-depth Notes on Philly Sour:
https://suigenerisbrewing.com/index.php/2021/02/12/diving-deep-in-to-philly-sour/
Sour Brewing Notes:
https://www.sourbeerblog.com/the-sour-beer-brewday/
System Default
| 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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