Cherry Sour - Beer Recipe - Brewer's Friend

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Cherry Sour

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.55 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Sunday June 4th 2023
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1.060
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Avangard - Pilsner12.5 lb Pilsner 37.3 1.7 46.7%
4.75 lb Briess - Wheat Malt, White4.75 lb Wheat Malt, White 39.1 2.5 17.8%
3 lb Briess - Blonde RoastOat Malt3 lb Blonde RoastOat Malt 34.5 6 11.2%
2 lb Briess - Carapils Malt2 lb Carapils Malt 34.5 1.5 7.5%
2 lb Gladfield - Maltodextrin2 lb Maltodextrin 34.5 3 7.5%
1.50 lb Weyermann - Acidulated1.5 lb Acidulated 27 3.4 5.6%
1 lb Briess - Dextrose1 lb Dextrose 42 1 3.7%
26.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Riwaka1.4 oz Riwaka Hops Pellet 7.8 Boil 60 min 18.37 100%
1.40 oz / $ 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
4 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
76 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 215 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
Starting Mash PH 5.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.21 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 153 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.55 gal (50.21 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.55 gal (2.21 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.91 35.6  
Mash volume with grains 10.81 43.2  
Grain absorption losses -2.97 -11.9  
Remaining sparge water volume 6.61 26.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume 12.55 50.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.52 62.1
Equipment Profile Used: System Default
 
Notes

Staring Mash Water PH 5.6
Final Mash and Pre-Boil PH 5.0

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  • Public: Yup, Shared
  • Last Updated: 2023-06-17 12:42 UTC