Tropical Sunset Sour - Beer Recipe - Brewer's Friend

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Tropical Sunset Sour

179 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.75 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 179 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Sunday April 24th 2022
1.055
1.008
6.1%
48.1
14.3
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.10 lb Briess - Brewers Malt 2-Row8.1 lb Brewers Malt 2-Row 37 1.8 67.8%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 16.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.4%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 2.1%
0.60 lb Weyermann - Acidulated0.6 lb Acidulated 27 3.4 5%
11.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Warrior0.6 oz Warrior Hops Pellet 16 Boil 60 min 32.33 13%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 7.38 21.7%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 8.39 21.7%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop Day 6 21.7%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop Day 6 21.7%
4.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
7 g gypsum Water Agt Mash 0 min.
4 tsp Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
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) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Base/RO 50/50
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.23 20.9  
Mash volume with grains 6.18 24.7  
Grain absorption losses -1.49 -6  
Remaining sparge water volume (equipment estimates 3.61 g | 14.5 qt) 4.02 16.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.75 27  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.75 g | 27 qt) 5.5 22  
Total: 9.24 37
Equipment Profile Used: System Default
 
Notes

Pitch Philly Sour yeast immediately, then add WLP644 after pH is down below 3.7 (or to taste) ... maybe day 3?

Add fruit near the end of primary fermentation.

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  • Last Updated: 2022-05-18 12:22 UTC