Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Fig Sour

220 calories 20.1 g 12 oz
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jerry Stamm
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created Monday July 1st 2019
1.067
1.013
7.07%
0
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Golden Promise10 lb Golden Promise 37 3 66.7%
2 lb American - Caramel / Crystal 10L2 lb Caramel / Crystal 10L 35 10 13.3%
2 lb German - Wheat Malt2 lb Wheat Malt 37 2 13.3%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.3%
15 lb / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Strike 152 °F 60 min
5 gal Sparge 170 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
0.75 g Epsom Salt Water Agt Sparge 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash, Varlauf, Sparge as normal. Boil for only 10 minutes. When cooled down to 100 put in 1 32 oz Good Bellys juice (any flavor should be okay). Blow out O2 by pushing CO2 in kettle with lid one and firmly in place. Let sit for around 2 days. Test PH each day and flavor of beer until around 3.7 or you like the tartness.

Juice about 2 gallons bags full of figs and add juice to wurt. Boil 60 mins. Put in 5 tsp yeast nutrient and a whirfloc tablet with 5 mins to go. Cool to 90, oxigenate and add Kveik yeast. Ferment about 2 weeks.

Last Updated and Sharing
 
161
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-26 02:11 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/