Sour Punch (10Hl) - Beer Recipe - Brewer's Friend

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Sour Punch (10Hl)

135 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 520 liters (fermentor volume)
Pre Boil Size: 550 liters
Pre Boil Gravity: 10.4 °P (recipe based estimate)
Post Boil Gravity: 11.0 °P (recipe based estimate)
Efficiency: 76% (brew house)
Source: Carbon Brews
Calories: 135 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Tuesday November 30th 2021
11.0 °P
2.6 °P
4.5%
6.1
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
65 kg Weyermann - Pilsner65 kg Pilsner 36 1.5 64.4%
31 kg Weyermann - Pale Wheat31 kg Pale Wheat 36 2 30.7%
5 kg Weyermann - Carapils5 kg Carapils 34.5 2.1 5%
101 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
110 g Citra110 g Citra Hops Pellet 11 Boil 5 min 1.27 34.4%
150 g Citra150 g Citra Hops Pellet 11 Whirlpool at 100 °C 20 min 1.36 46.9%
60 g Citra60 g Citra Hops Pellet 11 Boil at 100 °C 60 min 3.47 18.8%
320 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
115 g CaCl2 Water Agt Mash 1 hr.
25 kg Sunquick Guava+Strawberry Other Other 2 days
10 kg Sunquick Passion Fruit Other Other 2 days
5 kg Sunquick Pineapple Other Other 2 days
250 g Passion fruit extract Other Other 2 days
250 g Guava extract Other Other 2 days
1 g Beetroot (powder or liquid) or food grade colour Other Boil 1 hr.
 
Yeast
Lallemand - Lactobacillus
Amount:
50 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
32 - 43 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 2865 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
400 Grams
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 2865 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.07 bar       Temp: 20 °C       CO2 Level: 2.65 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
350 L Infusion 68 °C 68 °C 60 min
Temperature 68 °C 78 °C 10 min
300 L Sparge 78 °C 78 °C 90 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 527.3 L. Suggest reducing initial water volume to 45.4 L and adding 481.9 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 420.16 L 353.5
Strike water volume at mash thickness of 3.5 L/kg 353.5
Mash volume with grains 420.2
Grain absorption losses -101
Remaining sparge water volume (equipment estimates 275.7 L) 298.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 527.3 L) 550
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 520.8
Hops absorption losses (whirlpool, hop stand) -0.8
Going into fermentor 520
Total: 651.9  
Equipment Profile Used: System Default
 
Notes

1.Depending on the souring method. The plan is to sour wort to pH 3.5 and then bring it to the boil.
乳酸菌在煮沸锅温度保持在40℃酸化
2.Depending on the equipment and method of the addition. Potassium Sorbate + Flash P
3.Beetroot liquid dosage TBD, the main goal is to make the base beer pinkish
4.果汁和精油倒罐添加
5.20C , then rise to 23C for VDK

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  • Last Updated: 2025-01-17 03:40 UTC