fruit lambic philly sour -berliner wei - Beer Recipe - Brewer's Friend

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fruit lambic philly sour -berliner wei

175 calories 17.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 70 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 88%
Calories: 175 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created: Sunday July 30th 2023
1.057
1.013
5.8%
6.0
8.2
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg Weyermann - Pilsner5 kg Pilsner 36 2.51 43.1%
3 kg Weyermann - Pale Wheat3 kg Pale Wheat 36 3.84 25.9%
1 kg Weyermann - Acidulated1 kg Acidulated 27 7.58 8.6%
1 kg Weyermann - Carapils1 kg Carapils 34.5 4.11 8.6%
0.60 kg Corn Sugar - Dextrose0.6 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 5.2%
1 kg Flaked Oats1 kg Flaked Oats 33 4.37 8.6%
11.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 45 min 2.92 22.2%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 15 min 1.58 22.2%
50 g Saaz50 g Saaz Hops Pellet 3.5 Whirlpool at 90 °C 0 min 1.49 55.6%
90 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Phosphoric acid Water Agt Mash 0 min.
9 g Phosphoric acid Water Agt Sparge 0 min.
10 g irish moss Water Agt Boil 15 min.
2 kg Mango Water Agt Mash 0 min.
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
10243 Berlin, Germany
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
33 L escalon proteico Infusion 73 °C 55 °C 20 min
alfa-amilasa Infusion 68 °C 68 °C 60 min
mash-out Infusion 78 °C 78 °C 10 min
37 L Fly Sparge 78 °C 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.1 L. Suggest reducing initial water volume to 45.01 L and adding 1.7 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 25.6 L) 7.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.7 L) 28.5
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 40.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 40
Total: 40.4  
Equipment Profile Used: System Default
"fruit lambic philly sour -berliner wei" Fruit Lambic beer recipe by Chechu. All Grain, ABV 5.75%, IBU 5.99, SRM 8.23, Fermentables: (Pilsner, Pale Wheat, Acidulated, Carapils, Corn Sugar - Dextrose, Flaked Oats) Hops: (Saaz) Other: (Phosphoric acid, irish moss, Mango)
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  • Last Updated: 2023-07-30 14:38 UTC