Sour Sarah - Beer Recipe - Brewer's Friend

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Sour Sarah

203 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15.33 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 203 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Tuesday July 26th 2022
1.066
1.015
6.6%
39.6
5.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pale Millet Malt - Gluten Free2 kg Pale Millet Malt - Gluten Free 30 1.5 46.5%
1 kg Eckert Malting - Pale Rice Malt1 kg Pale Rice Malt 22 1.4 23.3%
0.20 kg American - Crystal 10L Millet Malt - Gluten Free0.2 kg Crystal 10L Millet Malt - Gluten Free 25 10 4.7%
0.40 kg White Sorghum Syrup - Gluten Free0.4 kg White Sorghum Syrup - Gluten Free 37 1.5 9.3%
0.50 kg Pineapple0.5 kg Pineapple - (late boil kettle addition) 5.85 0 11.6%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 4.7%
4.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Charles Faram - Boadicea5 g Boadicea Hops Pellet 7.5 Boil 60 min 10.86 6.7%
20 g Charles Faram - Boadicea20 g Boadicea Hops Leaf/Whole 7.5 Boil 10 min 28.78 26.7%
50 g Charles Faram - Boadicea50 g Boadicea Hops Leaf/Whole 7.5 Dry Hop 3 days 66.7%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Lactic acid Water Agt Mash 0 min.
1 g Gypsum Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - F08 Sour Batch Kidz
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 105.5 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Manor, Sheffield, South Yorkshire, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 30 10 30 13
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L No Sparge Strike 75 °C 69 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.4
Mash volume with grains 14.7
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 7 L) 6.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 15.3 L) 15.3
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Going into fermentor 10
Total: 19.4  
Equipment Profile Used: System Default
"Sour Sarah" Fruit Beer recipe by BiffTannen. All Grain, ABV 6.63%, IBU 39.64, SRM 5.01, Fermentables: (Pale Millet Malt - Gluten Free, Pale Rice Malt, Crystal 10L Millet Malt - Gluten Free, White Sorghum Syrup - Gluten Free, Pineapple, Rice Hulls) Hops: (Boadicea) Other: (Lactic acid, Gypsum, Table Salt, Calcium Chloride (dihydrate))
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  • Last Updated: 2022-08-01 18:26 UTC