Fruit Sour - Beer Recipe - Brewer's Friend

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Fruit Sour

187 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.96 gallons
Post Boil Size: 5.46 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark John
Hop Utilization: 99%
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Saturday November 20th 2021
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OG: 1.070 FG: 1.026 ABV: 5.8% IBU: 13

1.057
1.011
6.1%
13.0
4.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Pale 2-Row5 lb Pale 2-Row 37 1.8 40.8%
4 lb American - White Wheat4 lb White Wheat 40 2.8 32.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.2%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 4.1%
8 oz Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.1%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.1%
12 oz Rice Hulls12 oz Rice Hulls 0 0 6.1%
196 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 30 min 13.02 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 10 min.
6 lb Strawberries Water Agt Primary 16 days
 
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) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Salem, Oregon
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
4.5 gal Batch Sparge 172 °F 16 °F 10 min
4 gal Strike 162 °F 152 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.94 15.8  
Mash volume with grains (equipment estimates 4.8 g | 19.2 qt) 4.84 19.4  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.64 g | 18.6 qt) 4.68 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.92 g | 27.7 qt) 6.96 27.8  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.46 21.8  
Top off amount 0.04 0.2  
Going into fermentor 5.5 22  
Total: 8.62 34.5
Equipment Profile Used: System Default
 
Notes

Add fruit on day 5. Ferment at ~75

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  • Public: Yup, Shared
  • Last Updated: 2021-11-25 01:16 UTC