TOO EASY FRUIT SOUR - Beer Recipe - Brewer's Friend

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TOO EASY FRUIT SOUR

300 calories 33 g .750 L
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.18 liters
Post Boil Size: 25.49 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hoppy days brewiwing supplies
Hop Utilization: 99%
Calories: 300 calories (Per .750L)
Carbs: 33 g (Per .750L)
Created: Wednesday August 10th 2022
1.043
1.012
4.0%
14.5
3.5
5.3
33.49
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg Voyager Craft Malt - Atlas Pale Malt (Latrobe)2.1 kg Atlas Pale Malt (Latrobe) $ 5.00 / kg
$ 10.50 		36.8 2.06 31.6%
1.10 kg AU - Winter Wheat (Beckom)1.1 kg Winter Wheat (Beckom) $ 5.70 / kg
$ 6.27 		36.8 2.43 16.5%
0.70 kg Blue Lake Milling - Rolled/Flaked Wheat0.7 kg Rolled/Flaked Wheat $ 4.30 / kg
$ 3.01 		34 2 10.5%
0.30 kg Voyager Craft Malt - Chit Malt (Latrobe)0.3 kg Chit Malt (Latrobe) $ 5.00 / kg
$ 1.50 		35.4 1.5 4.5%
0.20 kg Gladfield - Sour Grapes Malt Acid0.2 kg Sour Grapes Malt Acid $ 10.00 / kg
$ 2.00 		12.4 2.03 3%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.8%
1 kg Mango1 kg Mango - (late fermenter addition) 4.95 0 15%
1 kg Passionfruit1 kg Passionfruit - (late fermenter addition) 5 0 15%
6.65 kg / $ 23.28
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops $ 0.12 / g
$ 1.20 		Pellet 15 Boil 30 min 14.5 100%
10 g / $ 1.20
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 g Calcium Chloride (dihydrate) $ 0.03 / g
$ 0.00 		Water Agt Mash 1 hr.
0.20 g Epsom Salt $ 0.03 / g
$ 0.01 		Water Agt Mash 1 hr.
1 each Whirlfloc $ 1.00 / each
$ 1.00 		Fining Boil 10 min.
5 g Yeast Nutrient Other Boil 10 min.
$ 1.36
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
$ 8.00 / each
$ 8.00
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 8.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 162.4 g       Temp: 23 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
HOME
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 5 2 13 37 2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.5 L Mash Strike 64 °C 60 °C 30 min
Mash Strike 70 °C 70 °C 30 min
Mash out Temperature 76 °C 76 °C 10 min
16 L Sparge 76 °C 76 °C 20 min
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.1
Mash volume with grains 19
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 17.8 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 29.2
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 23
Total: 34.5  
Equipment Profile Used: System Default
 
Notes
  • Fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days
  • Use frozen packaged whole cherries, or use fresh cherries pasteurised following the process listed below:
    Add fruit to a pot of water (just enough to cover the fruit) and bringing to a simmer to pasteurize. Add a teaspoon of pectinase to the water while heating to ensure a brilliantly clear finished beer.
    If using frozen fruit, allow to thaw first, then add each kilo into a sanitised hop sock and add to fermenter midway through fermentation

  • Philly Sour likes to ferment a little warmer, aim for 24C
  • Lactose addition optional - remove for a super tart sour
Last Updated and Sharing
 
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  • Last Updated: 2022-11-28 22:16 UTC