Tamarillo Fruited Sour - Beer Recipe - Brewer's Friend

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Tamarillo Fruited Sour

1 calories 0 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 65 liters
Post Boil Size: 61 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0 g (Per 1.25ml)
Created: Monday June 21st 2021
1.051
1.007
5.7%
25.1
3.7
5.4
0.61
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Gladfield - German Pilsner Malt4.5 kg German Pilsner Malt 37.3 2.03 87.7%
0.50 kg Weyermann - Carapils0.5 kg Carapils 34.5 2.1 9.7%
130 g Gladfield - Sour Grapes Malt Acid130 g Sour Grapes Malt Acid 12.4 2.03 2.5%
5.13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Motueka35 g Motueka Hops Pellet 7 Boil 45 min 25.08 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 kg Honey Other Boil 0 min.
2.25 g Wyeast - Beer Nutrient $ 0.20 / g
$ 0.45 		Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
2 g Epsom Salt Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
8 g Gypsum $ 0.02 / g
$ 0.16 		Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
200 g Tamarillo Fruit Flavor Secondary 0 min.
$ 0.61
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.91 bar       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike 68 °C 67 °C 60 min
22 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.4
Mash volume with grains 18.8
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 22.4 L) 55.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 65
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 61
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 61 L) 23
Total: 71  
Equipment Profile Used: System Default
 
Notes

Tamarillo Sour Braggot 5.0% ABV

65% Ale Malt
10% Carapils
25% Honey

25 IBUs from T90 Motueka
Fermented with Philly Sour (not funky sorry) Aged on 200g/L of peeled and halved tamarillo.

I’d love to have used pilsner malt but the pilsner malt we get here is a bit average in terms of DMS-P levels and the relatively slow fermentation from Philly Sour just doesn’t scrub enough of it off for me.

Pretty happy with how it turned out, tamarillo coming through along with plenty of honey aroma.

I used 11g for 20L. I’ve done a couple of homebrew batches and a couple of professional ones using this yeast. I love using it to produce a clean lactic sour (a big advantage for me over kettle souring). The keys I’ve found are fermenting relatively warm (up to 25C) and having around 10% percent glucose for acid production. I used the honey as the primary source of glucose in this.

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  • Last Updated: 2021-06-21 02:29 UTC