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Pear Marmalade Candy Sour

Method: Partial Mash
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.45 liters
Post Boil Size: 20.4 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 217 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)

Created: Sunday November 23rd 2025

Original Gravity:

1.071

Final Gravity:

1.012

ABV (standard):

7.8%

IBU (tinseth):

4.1

SRM (morey):

11.8

Mash pH

5.7

Cost $

n/a

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Brew Log History

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Viking - Pale Ale Malt4 kg Pale Ale Malt	37	2.5	46.5%
1.50 kg	Flaked Oats1.5 kg Flaked Oats	33	2.2	17.4%
400 g	Maltodextrin400 g Maltodextrin	39	0	4.7%
2 kg	Cane Sugar2 kg Cane Sugar - (late fermenter addition)	46	0	23.3%
700 g	Viking - Caramel 100700 g Caramel 100	35	50.8	8.1%
8.60 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Saaz10 g Saaz Hops		Pellet	3.5	Boil	60 min	4.08	100%
10 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
10 g	Saaz (Pellet) 10 g Saaz (Pellet) Hops		4.08	100%
10 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.5 L		Infusion	18 °C	69 °C	60 min
5.3 L		Fly Sparge	69 °C	76 °C	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
100 g	Rice hulls		Other	Mash	0 min.
5 g	Yeast Nutrient		Fining	Mash	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 121 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.48 bar Temp: 6 °C CO₂ Level: 2,5 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

Mashing and boiling will be split into two parts, because I only have a 10l kettle. First mash the grains, flame out, sparge and a quick boil. Then cool down to 25c, add some lactobasillus for lactic acid fermenting. Let sit for 48h until 3-3.2PH has been reached.
Back to the kettle, boil for 60 minutes, add hops and the water agents (also some wine acid if PH not reached).

Let ferment for two weeks, move to the secondary and add the liquified pear marmalade.
Let ferment until target is reached and then cold crash and keg.

I just marked the pear marmalade as cane sugar into the recipe, because of no-existing profile

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-11-23 14:39 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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Pear Marmalade Candy Sour

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