Key Lime Pie Sour - Beer Recipe - Brewer's Friend

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Key Lime Pie Sour

266 calories 27.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 43 gallons (ending kettle volume)
Pre Boil Size: 45 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 97%
Calories: 266 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Wednesday January 25th 2023
1.080
1.020
7.8%
9.9
6.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
65 lb Weyermann - Pilsner65 lb Pilsner 36 1.5 51.4%
44 lb American - White Wheat44 lb White Wheat 40 2.8 34.8%
9 lb Lactose (Milk Sugar)9 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.1%
6.50 lb Mecca Grade - Opal 226.5 lb Opal 22 35.6 22 5.1%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 1.6%
126.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Saphir5 oz Saphir Hops Pellet 4.25 Boil 60 min 7.18 50%
5 oz Motueka5 oz Motueka Hops Pellet 7 Hop Stand at 200 °F 5 min 2.68 50%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 lb Graham Cracker Crumbs Flavor Mash 1 hr.
5 lb Vanilla soft serve mix Flavor Primary 3 days
160 g Key lime zest Flavor Primary 3 days
8 oz Lime juice Flavor Primary 3 days
 
Yeast
Lallemand - Sourvisiae
Amount:
130 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 2360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
73 5 20 108 81 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
41 gal Infusion 170 °F 155 °F 60 min
Starting Mash Thickness: 1.19 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 44.69 gal (178.75 qt). Suggest reducing initial water volume to 11.29 gal (45.16 qt) and adding 32.69 gal (130.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 44.36 gal (177.43 qt). Suggest reducing initial water volume to 2.6 gal (10.4 qt) and adding 32.36 gal (129.43 qt) sparge/top-off. 34.96 139.8  
Strike water volume at mash thickness of 1.19 qt/lb 34.96 139.8  
Mash volume with grains 44.36 177.4  
Grain absorption losses -14.69 -58.8  
Remaining sparge water volume 24.98 99.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 43.98 g | 175.9 qt) 45 180  
Volume increase from sugar/extract (late additions) 0.71 2.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 44.02 g | 176.1 qt) 43 172  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Estimated amount in fermentor 42.81 171.3  
Total: 59.94 239.8
Equipment Profile Used: System Default
 
Notes

Crazy brew to make! Was a lot of fun. We had a lot of positive feedback on this. The colder the beer was, the more noticeable the graham flavor was. As it warmed up, the graham faded and the key lime came out more. We heard from our customers that most of them could get all the flavors out of it. The sourvisiae yeast only took it to 3.5pH which was probably good, as any more and it might have been abrasive to people. We said we'd never make this again but everyone is telling us we have to! Came out really good.

Anyone interested in making it, the graham cracker crumbs came from The Bulk Price Food Shoppe.

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  • Last Updated: 2023-05-18 18:12 UTC