Fruit Sour - Beer Recipe - Brewer's Friend

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Fruit Sour

276 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.65 gallons
Post Boil Size: 6.07 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 95% (brew house)
Calories: 276 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Monday April 10th 2023
1.086
1.000
11.4%
6.2
12.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Admiral - Organic Pilsner Malt10 lb Organic Pilsner Malt 37 1.9 50%
128 oz US - Wine Juice 25 brix128 oz Wine Juice 25 brix - (late boil kettle addition) 11.48 0 40%
2 lb Belgian Candi Sugar - Amber/Brown (60L)2 lb Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 10%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Lemondrop9 g Lemondrop Hops Pellet 6 Boil 60 min 6.23 100%
9 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Ascorbic Acid Water Agt Mash 90 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
1 g Epsom Salt Water Agt Mash 90 min.
2.50 g Gypsum Water Agt Mash 90 min.
1 g Salt Water Agt Mash 90 min.
3 ml Lactic acid - 88% Water Agt Mash 89 min.
1 ml Glucabuster Other Mash 45 min.
2 ml White Labs - Ultra-Ferm WLN4100 Other Mash 45 min.
0.10 ml Foam Axe Other Boil 1 hr.
5 g CellarScience - FermFed Other Boil 5 min.
1 g Diammonium Phosphate (DAP) Other Boil 5 min.
1 each Kick Carrageenan Fining Boil 5 min.
2 ml Clearzyme Water Agt Primary 10 days
2 ml Brutzyme Other Primary 10 hr.
2 ml ALDC Enzyme Other Primary 10 min.
12 ml SilaFine Fining Kegging 2 days
 
Yeast
Lallemand - Sourvisiae
Amount:
22 Grams
Cost:
Attenuation (custom):
99%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.7 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal Protease Strike 159 °F 131 °F 15 min
Beta Steeping 131 °F 146 °F 60 min
Alpha Steeping 146 °F 156 °F 20 min
Out Steeping 156 °F 168 °F 15 min
4 gal Sparge Sparge 189 °F 189 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.36 g | 17.4 qt) 4.78 19.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 7.65 30.6  
Volume increase from sugar/extract (late additions) 1.03 4.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.07 24.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.07 g | 24.3 qt) 6 24  
Total: 9.15 36.6
Equipment Profile Used: System Default
"Fruit Sour" Fruit Beer recipe by DanMart. All Grain, ABV 11.37%, IBU 6.23, SRM 12.88, Fermentables: (Organic Pilsner Malt, Wine Juice 25 brix, Belgian Candi Sugar - Amber/Brown (60L)) Hops: (Lemondrop) Other: (Ascorbic Acid, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid - 88%, Glucabuster, White Labs - Ultra-Ferm WLN4100, Foam Axe, CellarScience - FermFed, Diammonium Phosphate (DAP), Kick Carrageenan, Clearzyme, Brutzyme, ALDC Enzyme, SilaFine)
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  • Last Updated: 2023-11-15 22:33 UTC