Candy Sours Base - Beer Recipe - Brewer's Friend

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Candy Sours Base

139 calories 10.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: KT Kirk
Hop Utilization: 99%
Calories: 139 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)
Created: Tuesday February 13th 2024
1.043
1.005
5.1%
7.7
2.8
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dingemans - Belgian - Pilsner5 lb Belgian - Pilsner 37 1.6 55.6%
2 lb German - Wheat Malt2 lb Wheat Malt 37 2 22.2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 5.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb American - Carapils (Dextrine Malt) 33 1.8 5.6%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Centennial0.2 oz Centennial Hops Pellet 10 Boil 30 min 6.07 50%
0.20 oz Centennial0.2 oz Centennial Hops Pellet 10 Boil 5 min 1.57 50%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet Fining Boil 10 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) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
7.56 gal Strike 156 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.43 g | 29.7 qt) 7.81 31.2  
Mash volume with grains (equipment estimates 8.07 g | 32.3 qt) 8.45 33.8  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.18 g | 24.7 qt) 6.56 26.2  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 7.81 31.2
Equipment Profile Used: System Default
"Candy Sours Base" Berliner Weisse beer recipe by KT Kirk. BIAB, ABV 5.05%, IBU 7.65, SRM 2.83, Fermentables: ( Belgian - Pilsner, Wheat Malt, Flaked Oats, American - Carapils (Dextrine Malt), Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Centennial) Other: (Whirlfloc Tablet)
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  • Public: Yup, Shared
  • Last Updated: 2024-02-13 20:42 UTC