Marafiki Sour - Beer Recipe - Brewer's Friend

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Marafiki Sour

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 19 gallons
Post Boil Size: 16 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Friday July 29th 2022
1.058
1.013
5.9%
8.1
4.0
3.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb US - Pale 2-Row25 lb Pale 2-Row 37 1.8 74.6%
3 lb Weyermann - Vienna Malt3 lb Vienna Malt 37 3.5 9%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 14.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 1.5%
33.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 30 min 4.75 40%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 3.36 60%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Ginger root Spice Boil 5 min.
3 each Lemon Zest Flavor Whirlpool 0 min.
20 oz Apricot Puree Flavor Kegging 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
17 g Citric acid Water Agt Mash 1 hr.
10 g Chalk Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
20 oz Lactic acid Water Agt Mash 1 hr.
 
Yeast
Propagate Labs - Colorado Kolsch
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 293 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
19-oct
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 30 50 75 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Infusion -- 148 °F 60 min
11 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.09 gal (68.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.09 gal (20.38 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.24 gal (60.97 qt). Suggest reducing strike water volume to 9.32 gal (37.28 qt) and adding 3.24 gal (12.97 qt) sparge/top-off. 12.56 50.3  
Strike water volume at mash thickness of 1.5 qt/lb 12.56 50.3  
Mash volume with grains 15.24 61  
Grain absorption losses -4.19 -16.8  
Remaining sparge water volume (equipment estimates 8.97 g | 35.9 qt) 10.88 43.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.09 g | 68.4 qt) 19 76  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 15.5 g | 62 qt) 16 64  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 16 g | 64 qt) 15.5 62  
Total: 23.44 93.8
Equipment Profile Used: System Default
 
Notes

ginger: 3oz freshly grated
lemon: 3ct zest
apricot puree

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  • Last Updated: 2023-07-24 15:21 UTC