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

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Key Lime Pie Pastry Sour

212 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.89 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Drew Burleson
Hop Utilization: 98%
Calories: 212 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Sunday April 2nd 2023
1.065
1.010
7.2%
5.6
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Carolina Malt House - Carolina Gold9 lb Carolina Gold 37 2.7 59%
3 lb Carolina Malt House - Wheat Malt3 lb Wheat Malt 38 2.2 19.7%
2 lb Carolina Malt House - Vienna Malt (two-row)2 lb Vienna Malt (two-row) 36 3.4 13.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.6%
4 oz Lime juice4 oz Lime juice - (late boil kettle addition) 0.45 0 1.6%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Leaf/Whole 5.4 Boil 10 min 5.57 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Lime Zest Soaked in Whipped Vodka Flavor Secondary 0 min.
4 oz Key Lime Juice Flavor Secondary 0 min.
2 each Vanilla Bean Flavor Secondary 0 min.
1 lb Lactose Flavor Secondary 0 min.
4 oz Brewers Best Graham Flavoring Flavor Secondary 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
11 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.56 26.3  
Mash volume with grains 7.76 31.1  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.07 g | 12.3 qt) 3.45 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.51 g | 30 qt) 7.89 31.6  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.02 40.1
Equipment Profile Used: System Default
"Key Lime Pie Pastry Sour" Mixed-Fermentation Sour Beer recipe by Drew Burleson. All Grain, ABV 7.2%, IBU 5.57, SRM 5.45, Fermentables: (Carolina Gold, Wheat Malt, Vienna Malt (two-row), Flaked Wheat, Lime juice) Hops: (Hallertau Mittelfruh) Other: (Lime Zest Soaked in Whipped Vodka, Key Lime Juice, Vanilla Bean, Lactose, Brewers Best Graham Flavoring)
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  • Public: Yup, Shared
  • Last Updated: 2023-04-23 21:36 UTC