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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 3.50 lb | Briess - Brewers Malt 2-Row3.5 lb Brewers Malt 2-Row |
$ 1.14 / lb $ 3.99 |
37 | 1.8 | 23.9% |
| 3.50 lb | Avangard - Pilsner3.5 lb Pilsner |
$ 1.10 / lb $ 3.84 |
37.3 | 1.7 | 23.9% |
| 750 g | Corn Sugar - Dextrose750 g Corn Sugar - Dextrose - (late boil kettle addition) |
$ 2.75 / lb $ 4.55 |
42 | 0.5 | 11.3% |
| 6 lb | Cherry, dark sweet6 lb Cherry, dark sweet - (late fermenter addition) |
$ 1.50 / lb $ 9.00 |
6.4 | 0 | 40.9% |
| 14.65 lbs / $ 21.38 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.50 oz | Yakima Valley Hops - Hüll Melon0.5 oz Hüll Melon Hops |
$ 0.94 / oz $ 0.47 |
Pellet | 8.4 | Boil | 20 min | 11.4 | 100% |
| 0.50 oz / $ 0.47 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 0.50 oz | Yakima Valley Hops - Hüll Melon (Pellet) 0.49999999885628 oz Hüll Melon (Pellet) Hops |
$ 0.94 / oz $ 0.47 |
11.4 | 100% |
| 0.50 oz / $ 0.47 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 2.45 gal | Strike | 160 °F | 148 °F | 45 min | |
| 4.95 gal | Sparge | 168 °F | 168 °F | 15 min | |
|
Starting Mash Thickness:
1.4 qt/lb Starting Grain Temp: 68 °F |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 4 g | Ascorbic Acid |
$ 2.99 / oz $ 0.42 |
Water Agt | Mash | -- |
| 1.50 tsp | Irish Moss | Fining | Boil | 15 min. | |
| 0.50 oz | Coriander Seed | Spice | Boil | 5 min. | |
| 0.50 oz | Sea salt | Spice | Boil | 5 min. | |
| 15 ml | Lactic acid |
$ 0.81 / oz $ 0.41 |
Water Agt | Mash | -- |
| $ 0.83 | |||||
| Lallemand - WildBrew Philly Sour | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 12.98 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 35.48 psi Temp: 68 °F CO2 Level: 3 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
| Mash Chemistry and Brewing Water Calculator | |||||
Use of two 11g packets = 1.16g/L for 5gal batch.
Per Lallemand 1-1.5g/L will lead to the greatest souring potential.
General recommendation is 0.5-1.0g/L.
Addition of up to 5% glucose (dextrose) w/v will also help achieve the greatest souring potential.
~4% for this recipe.
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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