Best Key Lime Pie Sour - Beer Recipe - Brewer's Friend

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Best Key Lime Pie Sour

171 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.66 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeremy Leblond
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Friday August 4th 2023
1.052
1.011
5.4%
15.8
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Canadian - Pale 2-Row5 lb Pale 2-Row 36 1.75 46.5%
3 lb American - White Wheat3 lb White Wheat 40 2.8 27.9%
250 g Briess - American Honey Malt250 g American Honey Malt 37.7 25 5.1%
500 g Flaked Oats500 g Flaked Oats 33 2.2 10.2%
250 g Gladfield - Lactose (saputo Brand)250 g Lactose (saputo Brand) 40.9 1.02 5.1%
250 g Belgian - Biscuit250 g Biscuit 35 23 5.1%
4,878.74 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Cashmere1 oz Cashmere Hops Pellet 5.6 Boil 30 min 15.84 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 qt Lime Zest Flavor Primary 2 days
200 g Grated coconut Flavor Primary 2 days
10 ml Pure Vanilla Extract Flavor Whirlpool 7 days
200 g Graham cookies Flavor Mash 15 min.
 
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) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4,5 oz       Temp: 72 °F       CO2 Level: 2.8 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
Infusion 162 °F 152 °F 55 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.46 17.9  
Mash volume with grains 5.28 21.1  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume 3.68 14.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume 6.66 26.6  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

Added the coconut and lime zest at the same time for the last 2 days in the secondary.

For bottling I added a pinch (really precise) of CBC-1 yeast of Lallemand with 4,5oz of dextrose. Did not affect the sourness of the beer either.

Boil was a little to light and didnt't convert enough sugar to get the OG needed.

OG : 1,048
FG : 1,016
ABV : 4,2%

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  • Last Updated: 2023-10-01 14:43 UTC