My favourite flavour, Cherry Red…Sour - Beer Recipe - Brewer's Friend

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My favourite flavour, Cherry Red…Sour

152 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 13 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 10.2 °P (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Ripcord Brewing
Calories: 152 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Sunday July 16th 2023
11.7 °P
1.7 °P
5.3%
7.5
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Vienna9 lb Vienna 35 4 31%
2 lb American - White Wheat2 lb White Wheat 40 2.8 6.9%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 3.4%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 3.4%
2 lb Rice Hulls2 lb Rice Hulls 0 0 6.9%
11 lb German - Pilsner11 lb Pilsner 38 1.6 37.9%
3 lb Cherry3 lb Cherry - (late fermenter addition) 6.3 0 10.3%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.9 Boil 60 min 4.61 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.7 Boil 15 min 2.92 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sea salt Spice Boil 10 min.
8 g Gypsum Water Agt Boil 10 min.
10 g Yeast Nutrient Other Boil 10 min.
10 g Whirlfloc Water Agt Boil 10 min.
32 g Gypsum Water Agt Mash 0 min.
 
Yeast
Berkeley labs - Galactic Chico
Amount:
1 BBL Pitch
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.1 psi       Temp: 32 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.12 gal Strike 165 °F 152 °F 60 min
Vorlauf -- -- 10 min
10.38 gal Sparge 170 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.58 gal (58.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.58 gal (10.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.13 32.5  
Mash volume with grains 10.21 40.8  
Grain absorption losses -3.25 -13  
Remaining sparge water volume 10.38 41.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.58 g | 58.3 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 13.43 g | 53.7 qt) 13 52  
Estimated amount in fermentor 13 52  
Total: 18.5 74
Equipment Profile Used: System Default
 
Notes

Notes post first brew: needs to be slightly more sour. More carbonation for more zing. Better filtration. Maybe Biofine or double up the gelatin.



PH target should be 3.2 - 3.4 post fermentation (May need to dose lactic acid to attain this post fermentation)

Add 3 lbs.
cherry purée on day 4

Add Cherry extract to taste after filtration. We used More Beer cherry extract.

Dosage was post 2.6 carb. Added 2 oz per 5 gallons directly to keg. circulated for 10 minutes post addition, then topped up carb.

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  • Last Updated: 2023-09-12 02:15 UTC