SHHB Hazy Passion Fruit Sour - Beer Recipe - Brewer's Friend

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SHHB Hazy Passion Fruit Sour

4 calories 0.3 g 10 ml
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 22.75 liters
Post Boil Size: 16.75 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael Denis
Calories: 4 calories (Per 10ml)
Carbs: 0.3 g (Per 10ml)
Created: Thursday January 28th 2021
1.041
1.006
4.7%
41.2
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg Voyager Craft Malt - Veloria Schooner1.2 kg Veloria Schooner 35.9 3.6 37.5%
1.20 kg Voyager Craft Malt - Winter Wheat Janz1.2 kg Winter Wheat Janz 38.8 2.54 37.5%
0.10 kg Voyager Craft Malt - Sm40 Schooner0.1 kg Sm40 Schooner 36.5 20.3 3.1%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 0 9.4%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 12.5%
3.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Aroma 10 min 18.56 10%
20 g Vic Secret20 g Vic Secret Hops Pellet 15.5 Aroma 10 min 22.65 10%
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Dry Hop (High Krausen) 1 days 20%
40 g Vic Secret40 g Vic Secret Hops Pellet 15.5 Dry Hop (High Krausen) 1 days 20%
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Dry Hop 4 days 20%
40 g Vic Secret40 g Vic Secret Hops Pellet 15.5 Dry Hop 4 days 20%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,000 g Passion Fruit Pulp Flavor Secondary 4 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.26 bar       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Maxwell Place
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
https://www.sydneywater.com.au/SW/water-the-environment/how-we-manage-sydney-s-water/safe-drinking-water/water-analysis/index.htm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Include 6.6L for Guten Strike 70 °C 67 °C 5 min
16.5 L Steeping 68 °C 67 °C 55 min
7 L Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 5.5 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.5 L/kg 17.6
Mash volume with grains 19.7
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 7.4 L) 9.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 22.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 15 L) 16.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 16.8 L) 15
Total: 26.9  
Equipment Profile Used: System Default
"SHHB Hazy Passion Fruit Sour" British Golden Ale beer recipe by Michael Denis. All Grain, ABV 4.67%, IBU 41.21, SRM 4.93, Fermentables: (Veloria Schooner, Winter Wheat Janz, Sm40 Schooner, Rice Hulls, Flaked Oats) Hops: (Simcoe, Vic Secret) Other: (Passion Fruit Pulp)
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  • Last Updated: 2021-01-28 10:45 UTC