Key Lime Sour - Beer Recipe - Brewer's Friend

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Key Lime Sour

246 calories 25.7 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 246 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Monday March 29th 2021
1.074
1.019
7.3%
48.8
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Briess - DME Golden Light1 kg DME Golden Light 44.6 4 22.9%
2 kg Briess - DME Golden Light2 kg DME Golden Light - (late fermenter addition) 44.6 4 45.9%
3 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb Belgian - Biscuit2 lb Biscuit 35 23 20.8%
1 lb Belgian - Wheat1 lb Wheat 38 1.8 10.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 12 Boil 60 min 42.46 50%
1 oz Citiva1 oz Citiva Hops Pellet 9 Boil 5 min 6.35 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Key Lime Zest Flavor Mash 15 min.
4 each Key Lime Juice Flavor Mash 0 min.
2 lb Key Lime Juice and Zest Water Agt Secondary 14 days
1 each Vanilla Bean Spice Secondary 14 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
Heat water added to kettle (equipment estimates 3.28 g | 13.1 qt) 3.21 12.8  
Mash volume with grains (equipment estimates 3.28 g | 13.1 qt) 3.45 13.8  
Grain absorption losses (steeping) -0.38 -1.5  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 3.08 g | 12.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 1.5 6  
Top off amount 3.5 14  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.71 26.8
Equipment Profile Used: System Default
 
Notes
  • Malt was soured 36 hours at a temperature of 36 Celsius. Lactobacillus 2.0 was used (https://escarpmentlabs.com/products/lactobacillus-blend-2).

  • The 2 pounds of Key limes were zested and juiced. The Juice was boiled for 15 min with 1 cup of water.

  • The Vanilla bean was added to 2 cups of table sugar and two cups of water, boiled, to create a vanilla Simple Syrup.
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  • Last Updated: 2023-05-28 17:13 UTC