Plum Sour - Beer Recipe - Brewer's Friend

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Plum Sour

159 calories 12.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 6.75 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Andrew Whitaker
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Saturday February 26th 2022
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OG: 1.043 FG: 1.009 ABV: 4.5% IBU: 9

1.049
1.007
5.5%
9.3
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Rahr - Standard 6-Row5 lb Standard 6-Row 36.3 2.3 45.3%
5.20 lb American - White Wheat5.2 lb White Wheat 40 2.8 47.2%
375 g Cane Sugar375 g Cane Sugar 46 0 7.5%
11.03 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3 Boil 60 min 9.34 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash 1 hr.
8.39 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Stillwater, OK City Water 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.96 39.9  
Mash volume with grains 10.78 43.1  
Grain absorption losses -1.28 -5.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 8.29 g | 33.2 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 6.96 g | 27.9 qt) 6.75 27  
Estimated amount in fermentor 6.75 27  
Total: 9.96 39.9
Equipment Profile Used: System Default
 
Notes

Brewed on 2/26/2022 with Connor via BIAB Method

Mash vol = 9 gallons @ 154 °F

Yeast has high attenuation ~85% so I mashed at a higher temp.

SG = 8.5 gallons @ 9.2 Brix = 1.0367 g/L
OG = 10.8 Brix = 1.043 g/L
FG = 1.009 g/L

I used 3 lbs 1 oz of Plum puree at a Brix of ~10 and specific gravity ~1.04 g/L

I had one gallon of wort left over with no plum puree that I fermented in 1 gallon fermenter using S-33. Beer finished at ~4% ABV. FG = 1.014 g/L

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  • Last Updated: 2022-03-12 19:23 UTC