SB59-1: Rhubarb and Currant Sour - Beer Recipe - Brewer's Friend

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SB59-1: Rhubarb and Currant Sour

159 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Friday June 2nd 2023
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OG: 1.053 FG: 1.012 ABV: 5.5% IBU: 9

1.049
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5.4%
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5.5
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Bohemian Pilsner5 lb Bohemian Pilsner 38 1.9 50%
5 lb American - White Wheat5 lb White Wheat 40 2.8 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Herkules0.2 oz Herkules Hops Pellet 15 Boil 60 min 10.23 100%
0.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
2 g Table Salt Water Agt Mash 0 min.
5 ml Hydrochloric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains (equipment estimates 4.05 g | 16.2 qt) 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Top off amount 0.5 2  
Going into fermentor 6 24  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Added about 2 qt of rhubarb and currant juice to keg. Philly sour did not sour, used lactic acid and acid blend to acidify. Turned out well.

Reserve champion at Rice County fair



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  • Last Updated: 2023-08-24 02:03 UTC