Fruited Sour - Beer Recipe - Brewer's Friend

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Fruited Sour

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Chris Friedman
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Saturday June 5th 2021
1.060
1.011
6.4%
13.5
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale Ale5 lb Pale Ale 37 3.5 43.5%
4 lb American - White Wheat4 lb White Wheat 40 2.8 34.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.3%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose 42 0.5 4.3%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 30 min 13.48 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Mash 15 min.
6 lb fruit puree Flavor Mash 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.94 gal Strike 162 °F 152 °F 60 min
3.63 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.08 g | 16.3 qt) 5.09 20.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5 20  
Total: 9.02 36.1
Equipment Profile Used: System Default
"Fruited Sour" Fruit Beer recipe by Chris Friedman. All Grain, ABV 6.4%, IBU 13.48, SRM 5.48, Fermentables: (Pale Ale, White Wheat, Flaked Oats, Acidulated Malt, Corn Sugar - Dextrose, Lactose (Milk Sugar)) Hops: (Tettnanger) Other: (Whirlfloc, fruit puree)
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  • Public: Yup, Shared
  • Last Updated: 2021-06-05 12:26 UTC