Pineapple Sour (by Philly sour yeast) - Beer Recipe - Brewer's Friend

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Pineapple Sour (by Philly sour yeast)

93 calories 8.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 75 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Benny Tong
Calories: 93 calories (Per 330ml)
Carbs: 8.5 g (Per 330ml)
Created: Tuesday April 13th 2021
1.031
1.006
3.3%
7.9
2.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 kg Weyermann - Pale Wheat1.8 kg Pale Wheat 36 2 45%
2.20 kg Weyermann - Pilsner2.2 kg Pilsner 36 1.5 55%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Barth-Haas - Galaxy4 g Galaxy Hops Pellet 13.5 Boil 45 min 5.63 50%
4 g Barth-Haas - Galaxy4 g Galaxy Hops Pellet 13.5 Boil 10 min 2.22 50%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.21 ml Lactic acid Water Agt Mash 0 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
11 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 158 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.82 bar       Temp: 5 °C       CO2 Level: 3.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
68.1 8.4 17.6 61.4 40.5 0.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 71 °C 67 °C 60 min
10.6 L Sparge 85 °C 80 °C 15 min
Starting Mash Thickness: 4.55 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.6 L/kg 18.2
Mash volume with grains 20.8
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 20.9 L) 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.2 L) 29
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 27
Going into fermentor 27
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

Mash in and Mashing @ 70'C 11:31 12:17 46 mins
(7.99 Plato, PH 5.15)

Raise 82'C 12:17 12:24 7 mins
recirrculate 12:24 12:36 12 mins

Fly Sparge: 85'C 12:36 12:57 21 Mins
(sparge total: 10.6 liters) off shoot because of low convesion

12:36 (3 litres)<br /> 12:42 (2.8 litres)<br /> 12:45 (2.8 litres)<br /> 12:49 (2 litres)<br /> ------ 12:57

pre Boil to 100'C 12:57 13:13 15mins

Boil 75mins 13:13 14:28 75mins

galaxy 4g (45mins) 13:44 <br />
delta floc (15mins) 14:13
galaxy 4g (5 mins) 14:22

wort chill 14:30 15:10 40mins

Cast out (7.89 plato) PH5.11 @26liter @ 29Celcius 15:15 15:25 10mins

1/7/2021 Brewday (day 1) :
pitched Lallamand Phylli sour 11.5g @18'C

3/7/2021 start ferment (Day 3):
change ferementation temp @ 24'C

13/2/2021dump trub (Day 13)
dump trub + split to 2 kegs
keg 1 15liter beer added in 1kg blueberry puree
keg 2 7 liter beer add in 1 liter del monte pineapple juice and 0.5kg pineapple purees

GPC : 1.92 ABV plato 3.86 PH3.32

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  • Last Updated: 2021-07-15 02:22 UTC