Fag Juice (Plum and clementine kettle sour) - Beer Recipe - Brewer's Friend

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Fag Juice (Plum and clementine kettle sour)

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.76 gallons
Post Boil Size: 11.51 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Colin Nikel
Hop Utilization: 96%
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Saturday September 19th 2020
1.052
1.009
5.6%
10.4
3.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 36.4%
12 lb American - Wheat12 lb Wheat 38 1.8 54.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.5%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 4.5%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil at 212 °F 20 min 10.36 14.3%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 28.6%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 28.6%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
5 tsp Yeast Nutrient Fining Boil 15 min.
1.50 g Gypsum Mash Water Agt Mash 0 min.
1.50 g Gypsum Sparge Water Agt Mash 0 min.
0.25 g Epsom Mash Water Agt Mash 0 min.
0.25 g Epsom Sparge Water Agt Mash 0 min.
0.50 g CaCl Mash Water Agt Mash 0 min.
0.50 g CaCl Sparge Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 187 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Gypsum: 6g
Epsom salt: 1g
Calcium chloride: 2g

HALF TO MASH... HALF To SPARGE
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal -- 166 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.54 gal (50.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.54 gal (2.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.63 38.5  
Mash volume with grains 11.39 45.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 5.91 g | 23.7 qt) 6.14 24.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.54 g | 50.2 qt) 12.76 51  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.51 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.51 g | 46 qt) 11 44  
Total: 15.76 63
Equipment Profile Used: System Default
 
Notes

Secondary on:
5 lbs of plums
3 lbs of clementines

4.5 mash
1/2 tsp additions

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  • Last Updated: 2021-02-19 15:40 UTC