Smoked plum sour - Beer Recipe - Brewer's Friend

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Smoked plum sour

135 calories 10.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 32 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Benny Tong
Calories: 135 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Wednesday March 20th 2024
1.045
1.006
5.2%
22.9
7.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Weyermann - Vienna Malt1.5 kg Vienna Malt 37 3.5 27.8%
2 kg Weyermann - Pilsner2 kg Pilsner 36 1.5 37%
0.50 kg Weyermann - Beech Smoked Barley0.5 kg Beech Smoked Barley 35 2.7 9.3%
0.50 kg Briess - Cherry Wood Smoked Malt0.5 kg Cherry Wood Smoked Malt 37 5 9.3%
0.40 kg Cane Sugar0.4 kg Cane Sugar 46 0 7.4%
0.50 kg German - CaraMunich III0.5 kg CaraMunich III 34 57 9.3%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Eclipse15 g Eclipse Hops Pellet 17.5 Boil 60 min 22.86 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
1.48 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
11 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 168 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 227.1 g       Temp: 25 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Mash Strike 70 °C 67 °C 60 min
12 L Sparge Batch Sparge 80 °C 80 °C 15 min
10 L dilution Infusion 100 °C 100 °C --
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 25
Mash volume with grains 28.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 16.4 L) 11.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 35.8 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 30 L) 32
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 32 L) 30
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

Brew day 7/4/2024

Brewing salt as recipe
Mash water 27L @ 71C
Mash in and rest @67 C
1200 1205

rest 1205 1300
sample at 1250 PH4.8 ?????? plato 12


Raise 78C, recirculate and sparge 1300 1325

Fly Sparge: 85'C 1325 1332
(sparge total: 12 liters) = 3+3+4+2liter
final running 1341 1420


pre Boil to 100'C 1420 1455
Boil 60mins 1455 bittering hops in

yeast vit and protofloc 15mins left
whirlpool 1605
27.5 Liter cast out 1615 - 1702
PH4.9 PLATO 10.5


split to 2 kegs
keg 1 :5 liter dilution , 14L wort (pitch 11g Lalbrew Kviek) free rise temp
Keg 2 : 5 liter dilution , 14L wort (pitch 11g Lalbrew philly sour) ferment temp 25c

day 10 priming 220 grams sugar in each keg

result over carb , next time just need 170-180Grams sugar

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  • Last Updated: 2024-06-18 13:01 UTC