Sub-Lime Papaya Grenade Dry Hopped Sour - Beer Recipe - Brewer's Friend

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Sub-Lime Papaya Grenade Dry Hopped Sour

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.04 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: W&J
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Wednesday November 24th 2021
1.059
1.014
6.0%
9.2
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Canada Malting - CMC 2-ROW MALT4 lb CMC 2-ROW MALT 36 1.75 19.5%
4 lb American - White Wheat4 lb White Wheat 40 2.8 19.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9.8%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 9.8%
3 lb Rice Hulls3 lb Rice Hulls 0 0 14.6%
2 lb Papaya2 lb Papaya - (late fermenter addition) 2.9 0 9.8%
2 lb Pomegranate2 lb Pomegranate - (late fermenter addition) 5.2 0 9.8%
1 lb Lime1 lb Lime - (late fermenter addition) 0.45 0 4.9%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 2.4%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 13.5 Whirlpool 10 min 9.19 66.7%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 13.7 Dry Hop 4 days 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
Lallemand - WildBrew Philly Sour
Amount:
6.50 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
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
5 gal 0.2 water loss/lbs grain Infusion 169.5 °F 156 °F 60 min
3.43 gal room temp - no adverse affect Batch Sparge 68 °F 68 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.56 26.3  
Mash volume with grains 7.76 31.1  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume 2.56 10.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume 7.04 28.2  
Boil off losses -1.5 -6  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Total Water Needed : 8.42 Gallons, 31.86 Liters
Mash Water Needed : 4.99 Gallons, 18.88 Liters
Sparge Water Needed : 3.43 Gallons, 12.98 Liters
Strike Temperature: 169.77 F, 77 C
Pre-Boil Wort Produced: 6.37 Gallons, 24.1 Liters

Bring wort to boil for 2-3 minutes (sanitary reasons only)

Cool to 75 - 95 degrees F (24 - 35 C)

Pre-acidification of the wort to pH 4.5 before adding sour pitch, use food grade lactic acid

To lower the pH, add some 88% lactic acid half a milliliters (ml) at a time using a 1ml (1 cc) syringe, wait a minute for the acid to recirculate and mix through, and re-measure

Pitch both Philly Sour & 5335

Roughly 1-10 days, take readings or use sanitary way to test wort flavor

Target a pH in the mid to upper 3s or if you want lip-puckering sourness, shoot for a pH in the lower 3s

Then complete 2nd Boil 60mins as per normal with Hop Schedule

Cool to 64–74F & Pitch Yeast - Ferment for 10-14 days

Add Fruit Day 2 of Final Fermentation

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  • Last Updated: 2022-02-23 22:40 UTC