Cherry Copper Sour - Beer Recipe - Brewer's Friend

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Cherry Copper Sour

167 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ian Purvis
Hop Utilization: 98%
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Saturday July 8th 2023
1.051
1.010
5.3%
10.7
4.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - Pilsner1 lb Pilsner 37 1.8 9.1%
4 lb American - Vienna4 lb Vienna 35 4 36.4%
6 lb Briess - Red Wheat Raw6 lb Red Wheat Raw 36.8 2 54.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Great Lakes Hops - Michigan Copper15 g Michigan Copper Hops Pellet 8.8 Boil 20 min 10.72 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1.78 ml Lactic acid Water Agt Mash 1 hr.
12 oz Rice hulls Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
0.50 each Whirlfloc tablet Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 5 min.
240 ml Lactobacillus (Yakult) Other Primary 36 hr.
6 lb Sour cherries Water Agt Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal @ 131F Strike -- 122 °F 10 min
2.5 gal @ boiling Infusion 122 °F 155 °F 70 min
3 gal @ boiling Fly Sparge 155 °F 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.44 13.8  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.21 g | 20.8 qt) 5.69 22.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Fermentables:

  1. Mitten State - 'Violetta' (Pilsner malt)
  2. Great Lakes 'Malting - 'Lake Ontario' Vienna malt
  3. Michigan - Raw Wheat

    Process:
  4. Step mash, vorlauf (30 min), lauter & collect 6.5 gal
  5. Boil w/o hops, 10 min to sterilize
  6. Cool to 113F
  7. Acidify to 4.5pH w/lactic acid
  8. Add Lactobacillus (3 x 80 ml), wrap & CO2 purge
  9. Hold 36 hours @ 113F
  10. Boil 60 min w/hop addition
  11. Cool to 65F oxygenate & pitch w/rehydrated SO-5. Add TILT
  12. At terminal gravity, stabilize w/potassium sorbate (0.5 tsp/gal) & pot. metabisulphite (.25 tsp/6 gal)
  13. Add cherries (washed, dried, frozen, vacuum packed and 'sous vide' sterilized), in hop bag w/1.25 tsp pectic enzyme.
  14. Infuse 7 days, punching down daily.
  15. Cold crash, 2 days.
  16. Rack to keg & carbonate.
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  • Last Updated: 2023-07-08 19:37 UTC