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Smoothie sour

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 29 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 371 calories (Per 500ml)
Carbs: 32.1 g (Per 500ml)

Created: Wednesday April 9th 2025

Original Gravity:

1.080

Final Gravity:

1.014

ABV (standard):

8.7%

IBU (tinseth):

24.3

SRM (morey):

7.1

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 kg	Crisp Malting - Extra Pale Maris Otter6.5 kg Extra Pale Maris Otter	37.5	2	56.5%
4 kg	Crisp Malting - Pale Wheat Malt4 kg Pale Wheat Malt	38.7	2	34.8%
0.50 kg	German - Acidulated Malt0.5 kg Acidulated Malt	27	3.4	4.3%
0.50 kg	Dingemans - Biscuit0.5 kg Biscuit	34.5	22	4.3%
11.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Northern brewer50 g Northern brewer Hops	Pellet	6.1	Boil	60 min	20.07	66.7%
25 g	Northern brewer25 g Northern brewer Hops	Pellet	7	Boil	10 min	4.18	33.3%
75 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Northern brewer (Pellet) 50 g Northern brewer (Pellet) Hops	20.07	66.7%
25 g	Northern brewer (Pellet) 25 g Northern brewer (Pellet) Hops	4.18	33.3%
75 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Infusion	70 °C	64 °C	60 min
Starting Mash Thickness: 2 L/kg

Other Ingredients

Amount	Name	Type	Use
2,600 g	Mango puree	Flavor	Kegging
2,000 g	Passion fruit puree	Flavor	Kegging
1,000 g	Peach puree	Flavor	Kegging

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 196 B cells required

Wyeast - Pediococcus 5733

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	-
Optimum Temp:	16 - 35 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 196 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 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

After fg reached beer racked back to kettle and pasteurised to 75C fruit puree added and kegged. Carbed to 2.7 volumes.

Last Updated and Sharing

304

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Brews

Public: Yup, Shared
Last Updated: 2025-10-23 10:55 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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