Frutos Rojos Sour
127 calories
10.9 g
330 ml
Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
2.50 kg |
AR - Pilsen2.5 kg Pilsen |
95.00 € / kg
237.50 € |
37 |
2 |
45.5% |
1.70 kg |
Weyermann - Pale Wheat1.7 kg Pale Wheat |
290.00 € / kg
493.00 € |
36 |
2 |
30.9% |
0.80 kg |
Raspberry0.8 kg Raspberry - (late fermenter addition) |
400.00 € / kg
320.00 € |
3.15 |
0 |
14.5% |
0.28 kg |
Blueberry0.28 kg Blueberry - (late fermenter addition) |
520.00 € / kg
145.60 € |
4.95 |
0 |
5.1% |
0.22 kg |
Cherry0.22 kg Cherry - (late fermenter addition) |
520.00 € / kg
114.40 € |
6.3 |
0 |
4% |
5.50 kg / 1,310.50 €
|
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
4.50 g |
Apollo4.5 g Apollo Hops |
5.10 € / g
22.95 € |
Pellet |
17 |
Boil
|
15 min |
5.29 |
100% |
4.50 g
/ 22.95 €
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
4.50 g |
Apollo (Pellet) 4.5 g Apollo (Pellet) Hops |
5.10 € / g
22.95 € |
5.29 |
100% |
4.50 g
/ 22.95 €
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
3.65 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
3.66 g |
Citric acid
|
|
Water Agt |
Mash |
1 hr. |
0.55 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
1.50 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
3 g |
Whirlfloc / 52.11 Grams
|
|
Water Agt |
Boil |
10 min. |
0.10 g |
Wyeast - Beer Nutrient
|
|
Water Agt |
Boil |
10 min. |
2.40 g |
Citric acid
|
|
Water Agt |
Sparge |
1 hr. |
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
|
Amount:
|
1 Each |
Cost:
|
427.00 € / each
427.00 € |
Attenuation (avg):
|
80%
|
Flocculation:
|
High |
Optimum Temp:
|
25 - 40 °C |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
105 B cells required
|
|
Lallemand - WILDBREW™ SOUR PITCH
|
Amount:
|
0.30 Each |
Cost:
|
1,400.00 € / each
420.00 € |
Attenuation (avg):
|
0%
|
Flocculation:
|
Low |
Optimum Temp:
|
30 - 40 °C |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
105 B cells required
|
|
Lallemand - LalBrew Diamond Lager
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
80%
|
Flocculation:
|
High |
Optimum Temp:
|
10 - 15 °C |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
105 B cells required
|
|
Fermentis - Saflager - German Lager Yeast W-34/70
|
Amount:
|
1 Each |
Cost:
|
500.00 € / each
500.00 € |
Attenuation (avg):
|
83%
|
Flocculation:
|
High |
Optimum Temp:
|
9 - 22 °C |
Starter:
|
No |
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
105 B cells required
|
|
1,347.00 €
Yeast Pitch Rate and Starter Calculator
|
Priming
Method: co2
Amount: 0.81 bar
Temp: 5 °C
CO2 Level: 2.4 Volumes |
Target Water Profile
Rubia maltosa
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
13.4 L |
Descanso Proteico |
Infusion |
-- |
50 °C |
10 min |
|
Macerado |
Infusion |
-- |
66 °C |
50 min |
|
Recirculado |
Vorlauf |
-- |
72 °C |
10 min |
13.2 L |
Lavado |
Fly Sparge |
-- |
77 °C |
-- |
Starting Mash Thickness:
3.5 L/kg
Starting Grain Temp:
18 °C |
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3.5 L/kg
|
14.7 |
Mash volume with grains
|
17.5 |
Grain absorption losses
|
-4.2 |
Remaining sparge water volume (equipment estimates 13.3 L)
|
12.3 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 22.9 L)
|
21.9 |
Boil off losses
|
-2.9 |
Hops absorption losses (first wort, boil, aroma)
|
-0 |
Post boil Volume (equipment estimates 20 L)
|
20.8 |
WARNING: Exceeded batch size - reduce boil size
|
|
Going into fermentor (equipment estimates 20.8 L)
|
20 |
Total:
|
27
|
Equipment Profile Used: |
System Default |
"Frutos Rojos Sour" Fruit Beer recipe by Iván Barenboim. All Grain, ABV 4.55%, IBU 5.29, SRM 3.53, Fermentables: (Pilsen, Pale Wheat, Raspberry, Blueberry, Cherry) Hops: (Apollo) Other: (Calcium Chloride (dihydrate), Citric acid, Epsom Salt, Gypsum, Whirlfloc / 52.11 Grams, Wyeast - Beer Nutrient)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-06-23 08:21 UTC