Fruit Sour - Beer Recipe - Brewer's Friend

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Fruit Sour

258 calories 29.2 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.19 gallons
Post Boil Size: 2.69 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.144 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 258 calories (Per 12oz)
Carbs: 29.2 g (Per 12oz)
Created: Saturday February 6th 2021
1.077
1.023
7.1%
14.3
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Golden Light3 lb DME Golden Light 44.6 4 32.8%
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light 45 2 32.8%
3.15 lb Briess - LME Bavarian Wheat3.15 lb LME Bavarian Wheat 37.6 3 34.4%
9.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 3.5 Boil 60 min 9.09 66.7%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 10 min 5.18 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb Puree Flavor Secondary 0 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5/8 cup       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 3.54 g | 14.1 qt) 3.48 13.9  
Volume increase from sugar/extract (early additions) 0.71 2.8  
Pre boil volume (equipment estimates 4.25 g | 17 qt) 4.19 16.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 2.69 10.8  
Top off amount 2.31 9.2  
Going into fermentor 5 20  
Total: 5.79 23.2
Equipment Profile Used: System Default
 
Notes

Kettle Sour for 3 days.
Puree of your choice after primary fermentation, or extract at bottling.
Table Sugar 5/8 cup into 16 oz water for carbonation.

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  • Public: Yup, Shared
  • Last Updated: 2021-05-07 13:52 UTC