Apricot Sour (Philly sour) - Beer Recipe - Brewer's Friend

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Apricot Sour (Philly sour)

123 calories 9.3 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 123 calories (Per 330ml)
Carbs: 9.3 g (Per 330ml)
Created: Thursday April 28th 2022
1.041
1.005
4.7%
6.4
3.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Weyermann - Extra Pale Premium Pilsner Malt4.5 kg Extra Pale Premium Pilsner Malt 38 1.5 38.3%
2.50 kg Weyermann - Pale Wheat2.5 kg Pale Wheat 36 2 21.3%
0.50 kg Weyermann - Carapils0.5 kg Carapils 34.5 2.1 4.3%
0.50 kg Weyermann - Acidulated0.5 kg Acidulated 27 3.4 4.3%
3 kg Apricot3 kg Apricot - (late fermenter addition) 4.05 0 25.5%
0.75 kg Crisp Malting - Flaked Torrified Oats0.75 kg Flaked Torrified Oats 33 3.2 6.4%
11.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Pellet 10 Boil 30 min 5.09 50%
10 g Centennial10 g Centennial Hops Pellet 10 Boil 5 min 1.32 50%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
6 g Salt Water Agt Mash 1 hr.
1.55 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Pembrokeshire Water 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46 5 51 100 24 90
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35.25 L Strike 74 °C 65 °C 60 min
16 L Add 16L boiling Infusion 65 °C 75 °C 10 min
20 L Fly Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 5 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.8 L. Suggest reducing initial water volume to 45.4 L and adding 5.4 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 26.3
Mash volume with grains 32
Grain absorption losses -8.8
Remaining sparge water volume (equipment estimates 34.2 L) 43.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.8 L) 60
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 45 L) 47
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47 L) 45
Total: 69.7  
Equipment Profile Used: System Default
"Apricot Sour (Philly sour)" No Profile Selected beer recipe by JJ2K. All Grain, ABV 4.71%, IBU 6.41, SRM 3.27, Fermentables: (Extra Pale Premium Pilsner Malt, Pale Wheat, Carapils, Acidulated, Apricot, Flaked Torrified Oats) Hops: (Centennial) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, Lactic acid)
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  • Last Updated: 2022-05-31 18:05 UTC