Fruited Sour - Beer Recipe - Brewer's Friend

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Fruited Sour

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 30 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 12.7 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Saturday June 6th 2020
1.049
1.012
5.0%
14.8
3.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Gambrinus - Pilsner Malt16 lb Pilsner Malt 37.3 1.5 64%
7 lb Gambrinus - Wheat Malt7 lb Wheat Malt 35.9 2 28%
2 lb Canadian - Rice Hulls2 lb Rice Hulls 0 0 8%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Leaf/Whole 13 Boil 30 min 7.41 20%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool 30 min 3.96 40%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 30 min 3.43 40%
2.50 oz / $ 0.00
 
Yeast
Escarpment Labs - Hornindal Kveik Blend
Amount:
4 Tbsp
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
77 - 95 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Vernon Kal Lake Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 gal Strike 165 °F 152 °F 60 min
8.9 gal Fly Sparge 176 °F 176 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.77 gal (51.08 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.77 gal (3.08 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.81 31.3  
Mash volume with grains (equipment estimates 9.74 g | 39 qt) 9.81 39.3  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 8.33 g | 33.3 qt) 8.26 33.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.77 g | 51.1 qt) 12.7 50.8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 12 48  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 12 48  
Total: 16.08 64.3
Equipment Profile Used: System Default
 
Notes

Mash, sparge, boil for 10 mins, then cool to 105. Put 1-2 lbs of acidulated malt in a grain/hop bag, and steep in cooled wort for 2 days, until PH reaches 3.8 PH. Boil for 60 mins with normal hop additions.

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  • Last Updated: 2020-06-08 20:38 UTC