Nectarine Sour - Beer Recipe - Brewer's Friend

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Nectarine Sour

141 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 220 liters (fermentor volume)
Pre Boil Size: 190 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nick Jerrim
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Saturday December 31st 2022
1.046
1.011
4.6%
3.9
3.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg Crisp Malting - Extra Pale Maris Otter25 kg Extra Pale Maris Otter 37.5 2 53.2%
15 kg American - Pilsner15 kg Pilsner 37 1.8 31.9%
3 kg Flaked Oats3 kg Flaked Oats 33 2.2 6.4%
4 kg Weyermann - Carapils4 kg Carapils 34.5 2.1 8.5%
47 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Leaf/Whole 7 Boil 30 min 1.1 9.1%
200 g Cascade200 g Cascade Hops Leaf/Whole 7 Boil 5 min 2.84 90.9%
220 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Protofloc Fining Boil 15 min.
50 ml nectarine aroma Flavor Secondary 0 min.
6 L peach puree (day 5 of ferment) Water Agt Mash 0 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 60 hr.
20 g Gypsum Water Agt Mash 60 hr.
100 ml Lactic acid Water Agt Mash 60 hr.
40 g Magnesium Chloride Water Agt Mash 1 hr.
500 g nectarines Flavor Mash 1 hr.
500 g nectarines Flavor Whirlpool 30 min.
 
Yeast
Fermentis - SafSour LP652
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
37 - 40 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 880 B cells required
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 880 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Urchin 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
131.6 L Strike 74 °C 67 °C 60 min
120 L 67 °C 75 °C 30 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 226.8 L. Suggest reducing initial water volume to 45.4 L and adding 181.4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 162.62 L. Suggest reducing strike water volume to 14.38 L and adding 117.22 L sparge/top-off. 131.6
Strike water volume at mash thickness of 2.8 L/kg 131.6
Mash volume with grains 162.6
Grain absorption losses -47
Remaining sparge water volume (equipment estimates 143.1 L) 106.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 226.8 L) 190
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 220
Going into fermentor 220
Total: 237.9  
Equipment Profile Used: System Default
"Nectarine Sour" Berliner Weisse beer recipe by Nick Jerrim. All Grain, ABV 4.58%, IBU 3.94, SRM 3.52, Fermentables: (Extra Pale Maris Otter, Pilsner, Flaked Oats, Carapils) Hops: (Cascade) Other: (Protofloc, nectarine aroma, peach puree (day 5 of ferment), Calcium Chloride (dihydrate), Gypsum, Lactic acid, Magnesium Chloride, nectarines)
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  • Last Updated: 2023-07-13 09:26 UTC