Pucker Up (apple sour) - Beer Recipe - Brewer's Friend

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Pucker Up (apple sour)

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 21.17 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Sunday October 29th 2023
1.052
1.013
5.1%
2.1
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Canada Malting - CMC 2-ROW MALT6 lb CMC 2-ROW MALT 36 1.75 21.8%
1.50 lb German - Melanoidin1.5 lb Melanoidin 37 25 5.5%
20 lb Apple20 lb Apple - (late boil kettle addition) 5.6 0 72.7%
27.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 1 min 2.14 100%
1 oz / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 309 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
20 L Temperature 68 °C 70 °C 60 min
Strike 70 °C 78 °C 10 min
5 L Batch Sparge 82 °C 78 °C 10 min
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 10.6
Mash volume with grains 12.9
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 14.8 L) 14.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.2 L) 21.2
Volume increase from sugar/extract (late additions) 8.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 24
Going into fermentor 24
Total: 25.5  
Equipment Profile Used: System Default
 
Notes

This is a kettle sour beer so add the philly sour yeast after chill, purge the o2 using c02 and cover as best you can using saran wrap or any available means. Add an airlock with sanitizer to keep pressure down. after 12 hours check the PH level of the wort I want a Ph anywhere between 3.2-3.8, the lower it goes the sourer it gets, ideally I want 3.4 for this recipe. once ph is reached bring back to a boil to kill off the Philly sour yeast for 20 minutes, then chill, run off to your fermenter and add the verdant yeast.

Note- the 20 lbs of apples listed in the fermentable was 20lbs of fresh juiced apples not whole pieces. The juice is added in the last 20 minutes of the boil.

Note2- Hops are to be added in the second boil not the first!

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  • Last Updated: 2023-10-29 19:46 UTC