Mixed Ferm Sour Guyabano 2022 - Beer Recipe - Brewer's Friend

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Mixed Ferm Sour Guyabano 2022

186 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 45 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 65 liters
Post Boil Size: 59 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Friday March 4th 2022
1.061
1.012
6.4%
17.9
5.2
n/a
1,071.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Muntons - Pilsner8 kg Pilsner ₱ 75.00 / kg
₱ 600.00 		36 1.5 50%
2 kg Weyermann - Rye Malt2 kg Rye Malt 36 3.7 12.5%
2 kg Gladfield - Gladiator Malt2 kg Gladiator Malt ₱ 213.35 / kg
₱ 426.70 		37.3 5.08 12.5%
2 kg Guanabana2 kg Guanabana - (late boil kettle addition) 4 0 12.5%
2 kg Weyermann - Vienna Malt2 kg Vienna Malt 37 3.5 12.5%
16 kg / ₱ 1,026.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Palisade Cryo28 g Palisade Cryo Hops Lupulin Pellet 14.2 Boil 45 min 17.88 100%
28 g / ₱ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
20 g Citric acid Water Agt Mash 1 hr.
15 g Gypsum ₱ 3.00 / g
₱ 45.00 		Water Agt Mash 1 hr.
2 each Whirlfloc Fining Boil 15 min.
2 kg Guyabano Flavor Boil 15 min.
₱ 45.00
 
Yeast
Lallemand - WILDBREW™ HELVETICUS PITCH
Amount:
2 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
38 - 45 °C
Starter:
No
Fermentation Temp:
28 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 749 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
28 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 749 B cells required
- Lallemand - Lalbrew Farmhouse
Amount:
2 Each
Cost:
Attenuation (avg):
%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
28 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 749 B cells required
₱ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 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
42 L Temperature 72 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 28 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.42 L. Suggest reducing initial water volume to 43.47 L and adding 9.02 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.24 L. Suggest reducing strike water volume to 36.16 L and adding 5.84 L sparge/top-off. 42
Strike water volume at mash thickness of 3 L/kg 42
Mash volume with grains 51.2
Grain absorption losses -14
Remaining sparge water volume (equipment estimates 25.4 L) 37.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.5 L) 65
Volume increase from sugar/extract (late additions) 1.9
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 50 L) 59
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 59 L) 50
Total: 79.9  
Equipment Profile Used: System Default
"Mixed Ferm Sour Guyabano 2022" Fruit Beer recipe by Palm Tree Abbey. All Grain, ABV 6.43%, IBU 17.88, SRM 5.16, Fermentables: (Pilsner, Rye Malt, Gladiator Malt, Guanabana, Vienna Malt) Hops: (Palisade Cryo) Other: (5.2 pH Stabilizer, Citric acid, Gypsum, Whirlfloc, Guyabano)
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  • Last Updated: 2022-03-04 07:17 UTC