Dark Dank Farmhouse Cherry Sour - Beer Recipe - Brewer's Friend

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Dark Dank Farmhouse Cherry Sour

Created: Tuesday January 11th 2022
220 calories 14.9 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
1.068
1.006
8.2%
7.8
41.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Voyager Craft Malt - Pale Compass4 kg Pale Compass 38.1 2.79 49.3%
0.25 kg Rolled Oats0.25 kg Rolled Oats 33 2.2 3.1%
0.50 kg Gladfield - Chocolate Rye Malt0.5 kg Chocolate Rye Malt 32.7 406.09 6.2%
0.50 kg Gladfield - Vienna Malt0.5 kg Vienna Malt 37.4 3.45 6.2%
0.30 kg Gladfield - Light Crystal Malt0.3 kg Light Crystal Malt 35.4 31.98 3.7%
1 kg Red X1 kg Red X 36 12 12.3%
0.37 kg Weyermann - Abbey Malt0.37 kg Abbey Malt 36.8 17 4.6%
1 kg Gladfield - Munich Malt1 kg Munich Malt 36.8 7.87 12.3%
0.20 kg Weyermann - Chocolate Wheat0.2 kg Chocolate Wheat 34.8 415 2.5%
8.12 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Northern Brewer - German Tettnang15 g German Tettnang Hops Extract 3.5 Boil 60 min 5.24 42.9%
20 g Northern Brewer - German Tettnang20 g German Tettnang Hops Extract 3.5 Boil 10 min 2.53 57.1%
35 g / 0.00
 
Yeast
The Yeast Bay - Farmhouse Sour Ale
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
21 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
22 L Strike 68 °C 66 °C 60 min
10 L Sparge 74 °C 72 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 12.2
Mash volume with grains 17.5
Grain absorption losses -8.1
Remaining sparge water volume (equipment estimates 24.7 L) 23.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 36  
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion Efficiency N/A
Pre-Boil: 70% 25.9 ppg
Ending Kettle Efficiency N/A
Brew House: 67% 24.8 ppg
Wort Volume:
24 Liters
  • Expected 22 Liters of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.068
  • Actual OG: 1.070
Alcohol and Attenuation:
ABV: 7.35%
  • Apparent Attenuation: 80%
  • Actual FG: 1.014
  • Calories per 12oz 220 calories
  • Carbohydrates per 12oz 14.9 g
Amount Packaged:
21 Liters
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 59
  • 1/2L bottles: 42
  • Pints: 44
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
1/11/2022 11:51 AM
over 3 years ago
+0 Brew Day Complete 1.070 24 Liters 1/26/2022 9:42 AM
over 2 years ago
1/11/2022 11:51 AM
over 3 years ago
+0 Pre-Boil Gravity 1.065 27 Liters 1/11/2022 11:51 AM
over 3 years ago
1/20/2022 4:58 AM
over 3 years ago
+9 Sample 1.028   1/20/2022 4:59 AM
over 3 years ago
fermentation stopped, no bubbling,
add some Kveik to finish off
very tasty though
1/26/2022 9:41 AM
over 2 years ago
+15 Sample 1.020   1/26/2022 9:42 AM
over 2 years ago
chocolate and a bit sour, cherries will be nice!
1/30/2022 11:08 PM
over 2 years ago
+19 Fermentation Complete 1.014 23 Liters 3/7/2022 5:11 AM
over 2 years ago
1.018

Racked onto 3.5 kg of frozen cherries, strong fermentation the next morning.
3/7/2022 5:10 AM
over 2 years ago
+55 Packaged 1.014 21 Liters 3/7/2022 5:10 AM
over 2 years ago
20.1. 1.028
26.1. 1.020
29.1. 1.018
30.1. rack on 3.5 kg frozen cherries
2.2. good fermentation
10.2. fermentation slowed dow, very tasty, not sour yet.
17.2. still fermenting slowly,
20.2. Add approx 50g oak soaked in whisky
2/3 into fridge

150g dextrose for 27 0.75L bottles
 
Notes

Secondary on Cherries
Add Oak chips

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  • Last Updated: 2022-03-07 05:13 UTC