Fruit sour - Beer Recipe - Brewer's Friend

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Fruit sour

172 calories 17.8 g 330 ml
Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Tuesday June 23rd 2020
1.056
1.014
5.5%
18.1
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.50 kg American - Pilsner2.5 kg Pilsner 37 3.31 49%
2.50 kg American - Wheat2.5 kg Wheat 38 3.31 49%
0.10 kg German - CaraAmber0.1 kg CaraAmber 34 59.88 2%
5.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Citra20 g Citra Hops Pellet 11 Boil at 100 °C 15 min 15.54 40%
15 g Citra15 g Citra Hops Pellet 11 Whirlpool at 80 °C 20 min 2.56 30%
15 g Citra15 g Citra Hops Pellet 11 Dry Hop at 20 °C 15 days 30%
50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Citric acid Water Agt Mash 1 hr.
4.80 g Gypsum Water Agt Mash 1 hr.
5 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 207 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 77.9 g       Temp: 19 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
143 23 19 52 152 96
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.7
Mash volume with grains (equipment estimates 9.9 L) 11
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 23.2 L) 28.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 1.1
Going into fermentor 20
Total: 36  
Equipment Profile Used: System Default
"Fruit sour" Fruit Lambic beer recipe by Miguel Gonzalez Delgado. All Grain, ABV 5.49%, IBU 18.1, SRM 8.52, Fermentables: (Pilsner, Wheat, CaraAmber) Hops: (Citra) Other: (Calcium Chloride (dihydrate), Citric acid, Gypsum, Irish Moss)
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  • Last Updated: 2021-02-15 20:43 UTC