Sour Passion - Beer Recipe - Brewer's Friend

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Sour Passion

138 calories 10 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 27.35 liters
Post Boil Size: 23.87 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 92%
Calories: 138 calories (Per 330ml)
Carbs: 10 g (Per 330ml)
Created: Thursday November 4th 2021
1.046
1.005
5.4%
8.0
7.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,000 g Barrett Burston - Pale Malt2000 g Pale Malt 37 3.84 42.6%
1,750 g New Zealand - Wheat Malt1750 g Wheat Malt 35.4 4.19 37.2%
500 g New Zealand - Rolled Oats500 g Rolled Oats 12.4 2.24 10.6%
225 g Weyermann - Acidulated225 g Acidulated 27 7.58 4.8%
225 g Corn Sugar - Dextrose225 g Corn Sugar - Dextrose - (late boil kettle addition) 42 4.8%
4,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Domestic Hallertau22 g Domestic Hallertau Hops Pellet 3 Boil 60 min 8.01 100%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
6 g Gypsum Water Agt Mash 90 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
4 g Epsom Salt Water Agt Mash 90 min.
5 g Yeast Nutrient Water Agt Boil 0 min.
2 kg Passionfruit Pulp Flavor Secondary 5 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Mt Lofty Toowoomba
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
24 L Mash In Strike 66 °C 64 °C 90 min
6 L Mash Out Sparge 66 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.5 L) 32.7
Mash volume with grains (equipment estimates 35.5 L) 35.7
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 27.4
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.5 L) 23.9
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23.9 L) 21.5
Total: 32.7  
Equipment Profile Used: System Default
"Sour Passion" Fruit Lambic beer recipe by Benobrew61. BIAB, ABV 5.38%, IBU 8.01, SRM 7.09, Fermentables: (Pale Malt, Wheat Malt, Rolled Oats, Acidulated, Corn Sugar - Dextrose) Hops: (Domestic Hallertau) Other: (Whirlfloc, Gypsum, Calcium Chloride (dihydrate), Epsom Salt, Yeast Nutrient, Passionfruit Pulp)
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  • Public: Yup, Shared
  • Last Updated: 2021-11-04 23:46 UTC