Passionberry Sour - Beer Recipe - Brewer's Friend

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Passionberry Sour

302 calories 29 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 20 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 302 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Saturday June 12th 2021
1.091
1.020
9.2%
8.4
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Malteurop - 2 Row8 lb 2 Row 34.3 2.15 72.7%
3 lb American - Wheat3 lb Wheat 38 1.8 27.3%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 8.41 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 lb raspberry puree Flavor Primary 0 min.
3.50 lb passionfruit puree Flavor Primary 0 min.
2 each vanilla beans Flavor Primary 3 days
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.83 psi       Temp: 43 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Batch Sparge 175 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.15 g | 20.6 qt) 5.13 20.5  
Mash volume with grains (equipment estimates 6.03 g | 24.1 qt) 6.01 24  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.53 g | 14.1 qt) 3.5 14  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.13 20.5
Equipment Profile Used: System Default
 
Notes

Fermentation under pressure = 5-8PSI
30% ABV reduction from fruit added after ferm, at carbonation

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  • Last Updated: 2021-06-12 17:09 UTC