Philly sour experiment - Beer Recipe - Brewer's Friend

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Philly sour experiment

132 calories 13.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 85% (brew house)
Hop Utilization: 98%
Calories: 132 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Sunday October 11th 2020
1.043
1.011
4.2%
22.6
10.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Crisp Malting - Pale Ale2.5 kg Pale Ale 38 4 76.9%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 15.4%
0.25 kg Belgian - Special B0.25 kg Special B 34 115 7.7%
3.25 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Barth-Haas - Callista10 g Callista Hops Pellet 3.2 Boil 60 min 4.52 10%
30 g Barth-Haas - Callista30 g Callista Hops Pellet 3.2 Boil 30 min 10.43 30%
30 g Barth-Haas - Callista30 g Callista Hops Pellet 3.2 Boil 10 min 4.92 30%
30 g Barth-Haas - Callista30 g Callista Hops Pellet 3.2 Boil 5 min 2.7 30%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Attica tap water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128 22.1 4 151.8 92.8 146
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Strike 68 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.4 L) 28.2
Mash volume with grains (equipment estimates 32.5 L) 30.3
Grain absorption losses -3.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Volume into fermentor 20
Total: 28.2  
Equipment Profile Used: System Default
"Philly sour experiment" Wild Specialty Beer recipe by Gmarg. BIAB, ABV 4.22%, IBU 22.57, SRM 10.18, Fermentables: (Pale Ale, Carapils, Special B) Hops: (Callista) Other: (Calcium Chloride (dihydrate), Epsom Salt)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-11-09 18:53 UTC