Cherry & Watermelon split sour - Beer Recipe - Brewer's Friend

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Cherry & Watermelon split sour

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.92 gallons
Post Boil Size: 11.625 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 79% (brew house)
Source: BrewMaster RRB
Hop Utilization: 98%
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Sunday June 23rd 2024
1.046
1.011
4.6%
17.2
3.9
5.5
20.96
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb Briess - Brewers Malt 2-Row9.75 lb Brewers Malt 2-Row $ 1.10 / lb
$ 10.73 		37 1.8 57.4%
6 lb Briess - Wheat Malt, White6 lb Wheat Malt, White $ 1.59 / lb
$ 9.54 		39.1 2.5 35.3%
0.50 lb Briess - Caramel Malt - 20L0.5 lb Caramel Malt - 20L $ 1.39 / lb
$ 0.70 		35 20 2.9%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 2.9%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.5%
17 lbs / $ 20.96
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Centennial1.2 oz Centennial Hops Pellet 8.2 Boil 50 min 17.15 100%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8.30 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
CellarScience - Cali
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
CellarScience - Cali
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.55 gal (50.18 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.55 gal (2.18 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 5.31 21.3  
Mash volume with grains 6.67 26.7  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 9.61 g | 38.4 qt) 9.98 39.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.55 g | 50.2 qt) 12.92 51.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.63 46.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.63 g | 46.5 qt) 11 44  
Total: 15.3 61.2
Equipment Profile Used: System Default
"Cherry & Watermelon split sour" Berliner Weisse beer recipe by BrewMaster RRB. All Grain, ABV 4.56%, IBU 17.15, SRM 3.87, Fermentables: (Brewers Malt 2-Row, Wheat Malt, White, Caramel Malt - 20L, Carapils Malt, Acidulated Malt) Hops: (Centennial) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda)
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  • Last Updated: 2024-06-27 03:15 UTC