Pomegranate sour - Beer Recipe - Brewer's Friend

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Pomegranate sour

121 calories 11.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 5.6 gallons
Post Boil Size: 5.23 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Pete Brothers Brewing
Calories: 121 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Saturday December 5th 2020
1.037
1.008
3.8%
9.7
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Gladfield - German Pilsner Malt4.5 lb German Pilsner Malt 37.3 2.03 27.6%
3.50 lb German - Wheat Malt3.5 lb Wheat Malt 37 2 21.5%
5 oz Rice Hulls5 oz Rice Hulls 0 0 1.9%
8 lb Pomegranate8 lb Pomegranate - (late fermenter addition) 5.2 0 49%
16.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops Leaf/Whole 10.2 Boil 15 min 9.65 100%
0.50 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 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
3.5 gal Strike 159 °F 149 °F 90 min
4.25 gal Sparge -- 173 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.64 14.5  
Mash volume with grains 4.3 17.2  
Grain absorption losses -1.04 -4.2  
Remaining sparge water volume 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 5.6 22.4  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.2 g | 20.8 qt) 5.23 20.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.23 g | 20.9 qt) 5.2 20.8  
Total: 6.89 27.6
Equipment Profile Used: System Default
 
Notes

Mash at 149°F (63°C) for 90 minutes, drain, and sparge to yield 5.5 gallons (18.9 l). Allow the wort to cool to 110–120°F (43–49°C), and pitch your Lacto culture. Kettle sour to the desired perceivable acidity level (should be sharply sour). See “The Art of Tart” for more information.

Boil for 15 minutes, adding hops at the start of the boil.

Chill, pitch the Wyeast 1007, and ferment at 65°F (18°C). After completing fermentation, package to 3.5 volumes of CO2.

add pomegranate juice after high Krausen. Add 8 points to Gravity making it 1.045 when it’s all said and done.

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  • Last Updated: 2020-12-22 14:01 UTC