Hoosier Summer Tomato Sour - Beer Recipe - Brewer's Friend

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Hoosier Summer Tomato Sour

219 calories 22.2 g 16 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 82% (brew house)
Hop Utilization: 97%
Calories: 219 calories (Per 16oz)
Carbs: 22.2 g (Per 16oz)
Created: Saturday June 25th 2022
1.066
1.016
6.5%
4.7
10.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Sugar Creek Malt - Pilsner10 lb Pilsner 37.7 2 23.5%
11 lb American - White Wheat11 lb White Wheat 40 2.8 25.8%
105 oz Tomato105 oz Tomato - (late boil kettle addition) 1.25 0 15.4%
138 oz Tomato138 oz Tomato - (late boil kettle addition) 1.25 0 20.3%
183 g Cane Sugar183 g Cane Sugar - (late boil kettle addition) 46 0 0.9%
4 lb Briess - Caramel Malt - 40L4 lb Caramel Malt - 40L 35.4 40 9.4%
2 lb Rice Hulls2 lb Rice Hulls 0 0 4.7%
42.59 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Crystal0.75 oz Crystal Hops Pellet 5.7 Boil 30 min 4.71 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sea salt Spice Boil 15 min.
1.25 oz Coriander Seed Spice Boil 15 min.
23 g Garlic Powder Herb Boil 15 min.
23 g Black Pepper Spice Boil 15 min.
23 g Chipotle Chili Powder Spice Boil 15 min.
5 g Thyme Herb Boil 15 min.
5 g Basil Herb Boil 15 min.
3 g Gypsum Water Agt Mash 1 hr.
45 ml Lactic acid Water Agt Mash 1 hr.
1 oz Salt Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 267 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.02 psi       Temp: 45 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Anderson, Indiana - Charcoal Filtered Tap Water
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
12.75 gal Protein Rest Strike 127 °F 122 °F 15 min
Beta Rest Temperature 122 °F 144 °F 40 min
Alpha Rest Temperature 144 °F 162 °F 40 min
Mash Out Temperature 162 °F 170 °F 10 min
8 gal to Kettle Fly Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.03 gal (56.11 qt). Suggest reducing initial water volume to 10.17 gal (40.68 qt) and adding 2.03 gal (8.11 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.29 gal (49.14 qt). Suggest reducing strike water volume to 9.84 gal (39.36 qt) and adding 0.29 gal (1.14 qt) sparge/top-off. 10.13 40.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.13 40.5  
Mash volume with grains 12.29 49.1  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 5.7 g | 22.8 qt) 9.5 38  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.2 g | 48.8 qt) 16 64  
Volume increase from sugar/extract (late additions) 1.83 7.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 12.5 g | 50 qt) 13.5 54  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13.5 g | 54 qt) 12.5 50  
Total: 19.63 78.5
Equipment Profile Used: System Default
 
Notes

This recipe is loosely based on a kettle sour with the addition of some light caramel malt to add residual sweetness. This was in place of the original recipe using ketchup and tomato puree at kegging. The recipe writer says the purpose of the ketchup is to soften the tartness with the ketchup's sugar content.

Note two tomato additions, the 6.6# is tomato sauce, the 138 oz. is fluid ounces of tomato juice. The sugar addition is to account for the sugars in the sauce and juice.

I will adjust the tartness of the finished beer using lactic acid to achieve the desired tartness.

Additional smoke flavor can be added with liquid smoke on finish if desired.

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  • Last Updated: 2022-10-29 22:40 UTC