sour WIP - Beer Recipe - Brewer's Friend

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sour WIP

171 calories 11.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cupcake
Hop Utilization: 99%
Calories: 171 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created: Thursday April 13th 2023
1.053
1.004
6.3%
20.7
5.7
5.5
22.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Crisp Malting - Finest Maris Otter4 lb Finest Maris Otter $ 1.00 / lb
$ 4.00 		36.8 2.4 42.6%
2.40 lb Cane Sugar2.4 lb Cane Sugar - (late boil kettle addition) $ 4.75 / lb
$ 11.40 		46 0 25.5%
1.50 lb German - Wheat Malt1.5 lb Wheat Malt 37 2 16%
1 lb Honey Malt1 lb Honey Malt $ 3.00 / lb
$ 3.00 		37 25 10.6%
0.50 lb Flaked Oats0.5 lb Flaked Oats $ 0.10 / lb
$ 0.05 		33 2.2 5.3%
9.40 lbs / $ 18.45
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Jarrylo13 g Jarrylo Hops Pellet 13 Boil 60 min 20.65 100%
13 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Ascorbic Acid Water Agt Boil 0 min.
5 g BSG - Fermax Yeast Nutrient Other Boil 0 min.
1.50 g BSG - Kerry Whirlfloc T Fining Boil 0 min.
4 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
$ 4.00 / each
$ 4.00
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 4.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 155 110 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.25 gal Strike 163 °F 152 °F 60 min
4 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 2.45 9.8  
Mash volume with grains 3.01 12  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 5.52 g | 22.1 qt) 5.18 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 7.63 30.5
Equipment Profile Used: System Default
 
Notes

Adding 6 cans of frozen juice concentrate after main fermentation.

Clown math for fruit sugar content:
The 2.5lb of sugar is roughly calculated 30g sugar content per serving x 6 servings = 180g total x 6 cans of frozen concentrate = 1080g = ~2.4lb of "simple" sugars

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  • Last Updated: 2024-05-21 00:32 UTC