Beresford Babes Smoothie Sour - Beer Recipe - Brewer's Friend

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Beresford Babes Smoothie Sour

175 calories 17.9 g 16 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 175 calories (Per 16oz)
Carbs: 17.9 g (Per 16oz)
Created: Friday September 25th 2020
1.053
1.013
5.2%
16.5
4.5
5.8
1.49
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Great Western - Domestic 2-Row8.5 lb Domestic 2-Row 37 2 60.7%
4.50 lb Gladfield - Big O, Malted Oats4.5 lb Big O, Malted Oats 27.5 2.28 32.1%
1 lb American - White Wheat1 lb American - White Wheat $ 1.49 / lb
$ 1.49 		40 2.8 7.1%
14 lbs / $ 1.49
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 ml hop shot1 ml hop shot Hops Extract 60 Boil 60 min 8.33 0.9%
2 oz Yakima Valley Hops - Idaho 72 oz Idaho 7 Hops Pellet 12.5 Whirlpool at 170 °F 0 min 8.11 49.6%
2 oz Yakima Valley Hops - Citra2 oz Citra Hops Pellet 13.1 Dry Hop Day 7 49.6%
4.04 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Costco - 4lb Blackberry Blueberry Raspberry Mix Flavor Primary 7 days
2 each Vanilla Bean Spice Primary 7 days
1.75 lb Lactose Water Agt Kegging 0 min.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.21 psi       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
My 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
9 gal Strike 162 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.58 g | 38.3 qt) 9 36  
Mash volume with grains (equipment estimates 10.7 g | 42.8 qt) 10.12 40.5  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume (equipment estimates 6.08 g | 24.3 qt) 6.25 25  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.18 g | 24.7 qt) 6 24  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Mash as Normal.
Bring Post Mash pH to 4.4 with lactid acid.
Add Goodbelly
Let sour till 3.2-3.3
Boil as normal.

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  • Last Updated: 2021-07-07 05:42 UTC