Fructus Sour - Beer Recipe - Brewer's Friend

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Fructus Sour

154 calories 12.1 g 330 ml
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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: 28.71 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 154 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Tuesday September 20th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Flaked Barley500 g Flaked Barley 32 2.2 6.1%
200 g Belgian Candi Sugar - Clear/Blond (0L)200 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 2.4%
3 kg Simpsons - Finest Pale Ale Golden Promise3 kg Finest Pale Ale Golden Promise 37 2.4 36.6%
1 kg Weyermann - Pilsner1 kg Pilsner 36 1.5 12.2%
500 g German - Acidulated Malt500 g Acidulated Malt 27 3.4 6.1%
1 kg Cherry1 kg Cherry - (late fermenter addition) 6.3 0 12.2%
1 kg Raspberry1 kg Raspberry - (late fermenter addition) 3.15 0 12.2%
1 kg Strawberry1 kg Strawberry - (late fermenter addition) 3.15 0 12.2%
8.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Tettnanger30 g Tettnanger Hops Pellet 4.5 Boil 30 min 12.7 100%
30 g / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
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) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 105 g       Temp: 20 °C       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L 75 °C 67 °C 60 min
4 L Top Off -- -- --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume 16.4
Mash Lauter Tun losses -0.9
Pre boil volume 28.7
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Adding the fruits at day 5 of a 14 day fermentation.

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  • Last Updated: 2022-09-20 11:54 UTC