Key Lime Pie Sour - Beer Recipe - Brewer's Friend

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Key Lime Pie Sour

136 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.13 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 136 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Tuesday June 8th 2021
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OG: 1.037 FG: 1.008 ABV: 3.8% IBU: 10

1.041
1.013
3.6%
10.7
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Weyermann - Bohemian Pilsner Malt4 lb Bohemian Pilsner Malt 36.8 2.43 53.3%
3 lb Rahr - White Wheat3 lb White Wheat 39.1 3.2 40%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.7%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Sorachi Ace0.3 oz Sorachi Ace Hops Pellet 11.1 Boil 20 min 9.05 37.5%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Whirlpool 10 min 1.61 62.5%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1.25 oz Key Lime Extract Flavor Kegging 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.25 oz Graham Cracker Extract Flavor Kegging 0 min.
0.50 oz Pure Vanilla Extract Flavor Kegging 0 min.
4 each Lime Zest Flavor Boil 10 min.
 
Yeast
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:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.07 psi       Temp: 35 °F       CO2 Level: 3.75 Volumes
 
Target Water Profile
Kettle Sour
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 10 23 54 40 73
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 154 °F 60 min
3.5 gal Fly Sparge 152 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.63 10.5  
Mash volume with grains 3.19 12.7  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 4.99 g | 20 qt) 5.63 22.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.49 g | 26 qt) 7.13 28.5  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.02 g | 20.1 qt) 5.63 22.5  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.61 g | 22.4 qt) 5 20  
Total: 8.26 33
Equipment Profile Used: System Default
 
Notes

Mash and sparge, chill to 95 then kettle sour using LACTOBACILLUS BLEND OYL-605
Maintain ambient temp of 100 in fermentation chamber for 24 hours
30-minute boil with hop addition at 20 minutes and zest of 4 limes at 10 minutes
Cool and pitch German Ale yeast
Ferment at 67* for 7 days
Cold crash for 24 hours before kegging

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  • Last Updated: 2022-03-11 12:26 UTC