Fruited Philly Sour - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Fruited Philly Sour

188 calories 14.1 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rick
Calories: 188 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Tuesday March 29th 2022
1.058
1.007
6.7%
0.0
4.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 52.4%
2.18 lb Flaked Oats2.18 lb Flaked Oats - (late boil kettle addition) 33 2.2 11.4%
1 lb Viking - Wheat Malt1 lb Wheat Malt 38 2.5 5.2%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 5.2%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 2.6%
4.40 lb Mango4.4 lb Mango - (late fermenter addition) 4.95 0 23.1%
19.08 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
0.50 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Calcium not reported in Municiple water report. Therefor Ca+ will appear below target but will likely be above target.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Vorlauf 165 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.09 g | 36.3 qt) 8.59 34.3  
Mash volume with grains (equipment estimates 10.26 g | 41 qt) 9.76 39  
Grain absorption losses -1.84 -7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.5 26  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.59 34.3
Equipment Profile Used: System Default
 
Notes

5 oz powdered, rehydrated dragon fruit to fermenter, contributes bright color.

4.4oz mango puree to fermenter. Fruit additions after primary

Last Updated and Sharing
 
745
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-07-25 23:09 UTC