Sour Boiiiiiiii - Beer Recipe - Brewer's Friend

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Sour Boiiiiiiii

126 calories 9.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 85 liters (fermentor volume)
Pre Boil Size: 102.43 liters
Post Boil Size: 92 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris Bruno
Calories: 126 calories (Per 330ml)
Carbs: 9.4 g (Per 330ml)
Created: Thursday May 18th 2023
1.042
1.005
4.9%
11.7
3.5
5.2
198.35
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.10 kg American - Pilsner7.1 kg Pilsner $ 1.89 / lb
$ 29.58 		37 1.8 39%
6.30 kg American - White Wheat6.3 kg White Wheat $ 1.89 / lb
$ 26.25 		40 2.8 34.6%
1.20 kg Flaked Oats1.2 kg Flaked Oats $ 1.99 / lb
$ 5.26 		33 2.2 6.6%
0.80 kg German - Acidulated Malt0.8 kg Acidulated Malt $ 1.99 / lb
$ 3.51 		27 3.4 4.4%
2.81 kg Oregon Fruit - Raspberry - Seedless Red2.81 kg Raspberry - Seedless Red - (late fermenter addition) $ 14.00 / lb
$ 86.73 		4.83 0 15.4%
18.21 kg / $ 151.34
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Tettnanger3 oz Tettnanger Hops $ 2.35 / oz
$ 7.05 		Pellet 4.5 Boil 45 min 11.67 100%
3 oz / $ 7.05
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Boil 10 min.
15 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
12 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
11 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
4 Each
Cost:
$ 9.99 / each
$ 39.96
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 312 B cells required
$ 39.96 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Costa Mesa, CA - Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 51 133 22 90
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Vorlauf after first 15 minutes to maintain temperature Strike 71 °C 64 °C 60 min
70 L 1.2L/minute flow rate Sparge 77 °C 75 °C 60 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 91.13 L. Suggest reducing initial water volume to 45.4 L and adding 45.73 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 52.51 L. Suggest reducing strike water volume to 35.24 L and adding 7.11 L sparge/top-off. 42.4
Strike water volume at mash thickness of 2.8 L/kg 42.4
Mash volume with grains 52.5
Grain absorption losses -15.4
Remaining sparge water volume (equipment estimates 65.1 L) 76.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 91.1 L) 102.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 85 L) 92
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 92 L) 85
Total: 118.7  
Equipment Profile Used: System Default
 
Notes

Ferment warm! Up to 30, preferably around 26-28. 1 pack per 5 gallons minimum. Ask the lads about simple sugars in the boil to give the philly a higher lactic acid production. Personally, I think it'll be fine as long as I mash lower at 65C/148F and ferment warm.

Possibly do one fruit addition on day 2 or 3 for increased lactic acid production and increased sourness. Second fruit addition on day 7-8? Or ferment as normal and then deliver to secondary FV for fruit addition? Probably not though, want to keep a base recipe.

Orrrr... go with original plan and use the 1BBL Brite as Primary FV for capacity reasons, then split batch into 1/2 BBL Unitank 1 & 2 for secondary. Unitank 1 no changes, Unitank 2 add fruit additions. Backasswards, but should work... still deciding, lots of possibilities.

Maybe leave 10 gallons in Brite untouched, then 5 gallons to Uni 1, 5 gallons to Uni 2. Raspberry to Uni 1, another fruit (passionfruit?) to Uni 2.

Philly Sour:
https://www.lallemandbrewing.com/wp-content/uploads/2020/06/TDS_Wildbrew_PHILLYSOUR_ENG_A4.pdf

Recipe (loosely based):
https://hazyandhoppy.com/fruited-raspberry-sour-recipe-with-philly-sour/

Notes on Flaked Oats and reason for including them:
http://scottjanish.com/case-brewing-oats/

In-depth Notes on Philly Sour:
https://suigenerisbrewing.com/index.php/2021/02/12/diving-deep-in-to-philly-sour/

Sour Brewing Notes:
https://www.sourbeerblog.com/the-sour-beer-brewday/

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  • Last Updated: 2023-06-15 21:08 UTC