Fruited Sour - Beer Recipe - Brewer's Friend

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Fruited Sour

132 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 39 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 43 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Alto Quilombo Brewing
Calories: 132 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Saturday October 24th 2020
1.043
1.012
4.1%
10.0
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Dingemans - Pilsen3.4 kg Pilsen 36.8 1.7 45.9%
2.50 kg Weyermann - Acidulated2.5 kg Acidulated 27 3.4 33.8%
1 kg The Swaen - WhiteSwaen Classic1 kg WhiteSwaen Classic 37.7 2 13.5%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 6.8%
7.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Centennial20 g Centennial Hops Pellet 9.2 Boil 30 min 9.98 100%
20 g / $ 0.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
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
30 L Infusion 63 °C 63 °C 60 min
Infusion 63 °C 75 °C 15 min
22 L Fly Sparge 78 °C 78 °C --
Starting Mash Thickness: 3.77 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 26
Mash volume with grains 30.6
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 26.3 L) 26.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 44.8 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 39 L) 43
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 43 L) 39
Total: 52.5  
Equipment Profile Used: System Default
"Fruited Sour" Berliner Weisse beer recipe by Alto Quilombo Brewing. All Grain, ABV 4.1%, IBU 9.98, SRM 3.59, Fermentables: (Pilsen, Acidulated, WhiteSwaen Classic, Lactose (Milk Sugar)) Hops: (Centennial)
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  • Last Updated: 2021-06-06 11:55 UTC