SB68-1: Strawberry Rhubarb Sour - Beer Recipe - Brewer's Friend

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SB68-1: Strawberry Rhubarb Sour

169 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.07 gallons
Post Boil Size: 5.57 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jacob Melby
Calories: 169 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Saturday May 25th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - White Wheat5 lb White Wheat $ 0.00 / lb
$ 0.00 		40 2.8 50%
1.25 lb Weyermann - Isaria 19241.25 lb Isaria 1924 $ 0.00 / lb
$ 0.00 		35.8 3.3 12.5%
3.75 lb Crisp Malting - No.19 Floor Malt Maris Otter3.75 lb No.19 Floor Malt Maris Otter $ 0.00 / lb
$ 0.00 		37 3 37.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Barbe Rouge2 oz Barbe Rouge Hops $ 0.00 / oz
$ 0.00 		Pellet 5.1 Boil at 212 °F 15 min 18.93 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 qt Strawberry Rhubarb Puree $ 0.00 / lb
$ 0.00 		Flavor Kegging 1 hr.
1 qt Red currant juice Water Agt Mash 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 80 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.07 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.57 22.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.57 g | 22.3 qt) 5.5 22  
Total: 8.57 34.3
Equipment Profile Used: System Default
 
Notes

Poor performance from philly sour. Not very tart, off putting phenolic note. Bad yeast? Need table sugar for acid development? Underpitched?

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  • Public: Yup, Shared
  • Last Updated: 2024-11-30 16:16 UTC