Fruit Sour Base - Beer Recipe - Brewer's Friend

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Fruit Sour Base

158 calories 11.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Benoit Champagne
Hop Utilization: 98%
Calories: 158 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Monday January 18th 2021
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 44.4%
4 lb Briess - Wheat Malt, White4 lb Wheat Malt, White 39.1 2.5 44.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Cascade1 oz Cascade Hops Pellet 6.3 Boil 30 min 18.4 50%
1 oz Yakima Chief Hops - Cascade1 oz Cascade Hops Pellet 6.3 Boil 5 min 4.77 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 ml Lactic acid Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Boil 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 0 0 74.8 78.6 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 150 °F --
2.5 gal Fly Sparge -- 168 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4 16  
Mash volume with grains 4.64 18.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 3.95 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.7 26.8  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 7.95 31.8
Equipment Profile Used: System Default
"Fruit Sour Base" Blonde Ale beer recipe by Benoit Champagne. All Grain, ABV 5.68%, IBU 23.17, SRM 3.33, Fermentables: (Pale 2-Row, Wheat Malt, White, Corn Sugar - Dextrose) Hops: (Cascade) Other: (Gypsum, Calcium Chloride (dihydrate), Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-02-27 02:08 UTC