Pomegranate Pastry Sour - Beer Recipe - Brewer's Friend

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Pomegranate Pastry Sour

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 18 gallons (ending kettle volume)
Pre Boil Size: 20 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: HopMantis Brewing Co
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Wednesday November 8th 2023
1.061
1.015
6.1%
11.1
4.6
5.2
1.13
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Briess - Brewers Malt 2-Row15 lb Brewers Malt 2-Row 37 1.8 39%
13.50 lb Canada Malting - WHITE WHEAT MALT13.5 lb WHITE WHEAT MALT 38.1 3.5 35.1%
3 lb Briess - Brewers Oat Flakes / Flaked oats3 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 7.8%
2 lb Bestmalz - BEST Acidulated2 lb BEST Acidulated 35.9 2.81 5.2%
3 lb Lactose (Milk Sugar)3 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.8%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.2%
38.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Barbe Rouge1 oz Barbe Rouge Hops $ 1.13 / oz
$ 1.13 		Pellet 10 Boil 60 min 11.09 33.3%
2 oz Yakima Valley Hops - Barbe Rouge2 oz Barbe Rouge Hops $ 0.00 / oz
$ 0.00 		Pellet 10 Whirlpool at 170 °F 20 min 66.7%
3 oz / $ 1.13
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Chalk Water Agt Mash 1 hr.
5.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1.40 g Gypsum Water Agt Mash 1 hr.
3 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 765 B cells required
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 765 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Temperature -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 73 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.54 gal (78.15 qt). Suggest reducing initial water volume to 11.61 gal (46.43 qt) and adding 7.54 gal (30.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.24 gal (60.97 qt). Suggest reducing initial water volume to 9.32 gal (37.28 qt) and adding 3.24 gal (12.97 qt) sparge/top-off. 12.56 50.3  
Strike water volume at mash thickness of 1.5 qt/lb 12.56 50.3  
Mash volume with grains 15.24 61  
Grain absorption losses -4.19 -16.8  
Remaining sparge water volume 11.88 47.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.15 g | 76.6 qt) 20 80  
Volume increase from sugar/extract (late additions) 0.39 1.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 18.85 g | 75.4 qt) 18 72  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Estimated amount in fermentor 17.93 71.7  
Total: 24.44 97.8
Equipment Profile Used: System Default
"Pomegranate Pastry Sour" Witbier beer recipe by HopMantis Brewing Co. All Grain, ABV 6.1%, IBU 11.09, SRM 4.55, Fermentables: (Brewers Malt 2-Row, WHITE WHEAT MALT, Brewers Oat Flakes / Flaked oats, BEST Acidulated, Lactose (Milk Sugar), Corn Sugar - Dextrose) Hops: (Barbe Rouge) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Slaked Lime)
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  • Last Updated: 2024-11-27 04:26 UTC