Mixed Fruit sour Stout (19) - Beer Recipe - Brewer's Friend

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Mixed Fruit sour Stout (19)

241 calories 25.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 241 calories (Per 330ml)
Carbs: 25.2 g (Per 330ml)
Created: Tuesday November 23rd 2021
1.078
1.020
7.7%
30.3
8.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,050 g United Kingdom - Maris Otter Pale1050 g Maris Otter Pale 38 3.75 53.6%
425 g Flaked Oats425 g Flaked Oats 33 2.2 21.7%
140 g Crisp Malting - Cara Gold malt140 g Cara Gold malt 34 14 7.1%
140 g Lactose (Milk Sugar)140 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.1%
80 g United Kingdom - Wheat80 g Wheat 37 2 4.1%
50 g German - Acidulated Malt50 g Acidulated Malt 27 3.4 2.6%
75 g Corn Sugar - Dextrose75 g Corn Sugar - Dextrose 42 0.5 3.8%
1,960 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Fuggles8 g Fuggles Hops Pellet 4.5 Boil 60 min 19.51 50%
8 g East Kent Goldings8 g East Kent Goldings Hops Pellet 5 Boil 15 min 10.75 50%
16 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Cacao Nibs Flavor Secondary 12 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
Yes
Fermentation Temp:
19.4 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.26 bar       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 68 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.2
Mash volume with grains 6.4
Grain absorption losses -1.7
Remaining sparge water volume (equipment estimates 8 L) 5.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 10.7 L) 8
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 5
Going into fermentor 5
Total: 10.6  
Equipment Profile Used: System Default
 
Notes

500g Mixed Fruit Puree and 0.52g yeast nutrient @ 15 mins

Used Malted Flaked Oats

SG: 1084
FG: 1025

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  • Public: Yup, Shared
  • Last Updated: 2021-12-11 13:18 UTC