Circus Sour - Beer Recipe - Brewer's Friend

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Circus Sour

166 calories 13.1 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.39 gallons
Post Boil Size: 1.89 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.138 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 166 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Friday December 31st 2021
1.051
1.007
5.8%
21.0
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - DME Golden Light4 lb DME Golden Light 44.6 4 36.4%
1 lb Briess - DME Bavarian Wheat1 lb DME Bavarian Wheat 44.6 3 9.1%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 9.1%
5 lb Cherry, Montmorency5 lb Cherry, Montmorency - (late fermenter addition) 3.55 0 45.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz CTZ0.4 oz CTZ Hops Pellet 15.5 Boil 60 min 16.81 28.6%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Aroma 10 min 2.7 35.7%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Aroma 5 min 1.49 35.7%
1.40 oz / $ 0.00
 
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) 92 B cells required
Lallemand - LALBREW® CBC-1 CASK & BOTTLE CONDITIONING YEAST
Amount:
5 Grams
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.98 g | 11.9 qt) 2.93 11.7  
Volume increase from sugar/extract (early additions) 0.46 1.8  
Pre boil volume (equipment estimates 3.44 g | 13.8 qt) 3.39 13.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 1.89 7.6  
Top off amount 3.61 14.4  
Going into fermentor 5.5 22  
Total: 6.54 26.2
Equipment Profile Used: System Default
"Circus Sour" Fruit Lambic beer recipe by EscapePlanExtract. Extract, ABV 5.79%, IBU 21, SRM 3.49, Fermentables: (DME Golden Light, DME Bavarian Wheat, Belgian Candi Sugar - Clear/Blond (0L), Cherry, Montmorency) Hops: (CTZ, Styrian Goldings)
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  • Last Updated: 2022-01-27 21:35 UTC