Prickly Pear Sour V1 - Beer Recipe - Brewer's Friend

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Prickly Pear Sour V1

151 calories 14.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 70 gallons (ending kettle volume)
Pre Boil Size: 74 gallons
Pre Boil Gravity: 10.8 °P (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 151 calories (Per 12oz)
Carbs: 14.8 g (Per 12oz)
Created: Friday February 17th 2023
11.4 °P
2.6 °P
4.7%
0.0
3.3
5.8
272.38
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Canada Malting - CMC 2-ROW MALT55 lb CMC 2-ROW MALT $ 0.76 / lb
$ 41.80 		36 1.75 48.7%
15 lb Bairds - Golden Promise15 lb Golden Promise $ 1.04 / lb
$ 15.60 		37 3 13.3%
35 lb Flaked Oats35 lb Flaked Oats $ 0.94 / lb
$ 32.90 		33 2.2 31%
8 lb Corn Sugar - Dextrose8 lb Corn Sugar - Dextrose 42 0.5 7.1%
113 lbs / $ 90.30
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Gypsum Water Agt Mash 0 min.
20 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
42 lb Prickly Pear Puree $ 3.29 / lb
$ 138.18 		Water Agt Primary 0 min.
$ 156.18
 
Yeast
White Labs - WLP521 Hornindal Kveik Ale Yeast
Amount:
1 Each
Cost:
$ 25.00 / each
$ 25.00
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
72 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1059 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
30 Grams
Cost:
$ 0.63 / g
$ 18.90
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
86 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1059 B cells required
$ 43.90 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54.6 31 60 40 89.3 196
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 71.5 gal (286 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 59.5 gal (238 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 41.21 gal (164.85 qt). Suggest reducing initial water volume to 3.6 gal (14.4 qt) and adding 29.21 gal (116.85 qt) sparge/top-off. 32.81 131.3  
Strike water volume at mash thickness of 1.25 qt/lb 32.81 131.3  
Mash volume with grains 41.21 164.9  
Grain absorption losses -13.13 -52.5  
Remaining sparge water volume 53.94 215.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.62 2.5  
Pre boil volume (equipment estimates 71.5 g | 286 qt) 74 296  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 72.5 g | 290 qt) 70 280  
Estimated amount in fermentor 70 280  
Total: 86.75 347
Equipment Profile Used: System Default
 
Notes

Prickly Pear 42#

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  • Last Updated: 2023-02-20 19:37 UTC