tomato philly sour - Beer Recipe - Brewer's Friend

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tomato philly sour

116 calories 8.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 80 min
Batch Size: 200 liters (fermentor volume)
Pre Boil Size: 230 liters
Post Boil Size: 220 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 116 calories (Per 330ml)
Carbs: 8.3 g (Per 330ml)
Created: Tuesday June 7th 2022
1.039
1.004
4.6%
18.1
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 kg Crisp Malting - Europils Malt30 kg Europils Malt 37.5 1.87 93.7%
2 kg Weyermann - Pale Wheat2 kg Pale Wheat 36 2 6.3%
32 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Yakima Chief Hops - Mosaic30 g Mosaic Hops Pellet 12.25 Boil 60 min 5.23 3.4%
50 g Yakima Chief Hops - Mosaic50 g Mosaic Hops Pellet 12.25 Boil 30 min 6.7 5.7%
200 g Yakima Chief Hops - Mosaic200 g Mosaic Hops Pellet 12.25 Whirlpool 0 min 6.13 22.7%
30 g Yakima Chief Hops - Mosaic30 g Mosaic Hops Pellet 12.25 Dry Hop (High Krausen) 0 days 3.4%
30 g Cascade30 g Cascade Hops Pellet 7 Dry Hop (High Krausen) 0 days 3.4%
270 g Yakima Chief Hops - Mosaic270 g Mosaic Hops Pellet 12.25 Dry Hop at 2 °C 0 days 30.7%
270 g Cascade270 g Cascade Hops Pellet 7 Dry Hop at 2 °C 0 days 30.7%
880 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 L tomato juice Other Mash 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
84 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 683 B cells required
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
36 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 683 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 209 L. Suggest reducing initial water volume to 45.4 L and adding 163.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 121.28 L. Suggest reducing strike water volume to 24.28 L and adding 75.88 L sparge/top-off. 100.2
Strike water volume at mash thickness of 3.1 L/kg 100.2
Mash volume with grains 121.3
Grain absorption losses -32
Remaining sparge water volume (equipment estimates 141.7 L) 162.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 209 L) 230
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 201 L) 220
Hops absorption losses (whirlpool, hop stand) -1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 219 L) 200
Total: 262.9  
Equipment Profile Used: System Default
"tomato philly sour" Fruit Lambic beer recipe by Brewer #329098. All Grain, ABV 4.6%, IBU 18.05, SRM 2.8, Fermentables: (Europils Malt, Pale Wheat) Hops: (Mosaic, Cascade) Other: (tomato juice)
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  • Public: Yup, Shared
  • Last Updated: 2022-06-07 05:33 UTC