sour001b - Beer Recipe - Brewer's Friend

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sour001b

123 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 620 liters (ending kettle volume)
Pre Boil Size: 670 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 123 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Tuesday October 10th 2023
1.040
1.011
3.8%
8.7
3.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 kg Crisp Malting - Extra Pale Ale Malt22 kg Extra Pale Ale Malt 38 1.7 16.6%
22 kg Crisp Malting - Europils Malt22 kg Europils Malt 37.5 1.87 16.6%
22 kg Crisp Malting - Wheat Malt22 kg Wheat Malt 38.87 2 16.6%
13.20 kg Crisp Malting - Flaked Torrified Oats13.2 kg Flaked Torrified Oats 33 3.2 10%
8.80 kg Flaked Wheat8.8 kg Flaked Wheat 34 2 6.6%
4.40 kg American - Carapils (Dextrine Malt)4.4 kg Carapils (Dextrine Malt) 33 1.8 3.3%
30 kg Blackberry30 kg Blackberry - (late fermenter addition) 3.6 0 22.7%
10 kg Lactose (Milk Sugar)10 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.6%
132.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Yakima Chief Hops - Amarillo100 g Amarillo Hops Pellet 10 Boil 15 min 2.39 5.9%
200 g Yakima Chief Hops - Ekuanot 200 g Ekuanot Hops Pellet 13.8 Whirlpool 20 min 2.23 11.8%
400 g Yakima Valley Hops - Idaho 7400 g Idaho 7 Hops Pellet 12.5 Whirlpool 20 min 4.03 23.5%
1,000 g Yakima Valley Hops - Idaho 71000 g Idaho 7 Hops Pellet 12.5 Dry Hop 3 days 58.8%
1,700 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 kg blackberry Flavor Primary 5 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
asamushi
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
350 L Infusion 67 °C 68 °C 60 min
450 L Sparge 78 °C 77 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 626.2 L. Suggest reducing initial water volume to 38.82 L and adding 580.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 398.24 L 337.3
Strike water volume at mash thickness of 3.7 L/kg 337.3
Mash volume with grains 398.2
Grain absorption losses -92.4
Remaining sparge water volume 426
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 619.6 L) 670
Volume increase from sugar/extract (late additions) 6.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 670.4 L) 620
Hops absorption losses (whirlpool, hop stand) -3
Estimated amount in fermentor 617
Total: 763.3  
Equipment Profile Used: System Default
"sour001b" Fruit Beer recipe by k.maruyama@marugun.co.jp. All Grain, ABV 3.78%, IBU 8.65, SRM 2.95, Fermentables: (Extra Pale Ale Malt, Europils Malt, Wheat Malt, Flaked Torrified Oats, Flaked Wheat, Carapils (Dextrine Malt), Blackberry, Lactose (Milk Sugar)) Hops: (Amarillo, Ekuanot , Idaho 7) Other: (blackberry)
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  • Last Updated: 2024-01-03 12:32 UTC