Sour Summer Holiday Ale - Beer Recipe - Brewer's Friend

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Sour Summer Holiday Ale

221 calories 16.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 9.6 °P (recipe based estimate)
Post Boil Gravity: 12.0 °P (recipe based estimate)
Efficiency: 74% (brew house)
Source: Filipo136
Rating:
5.00 (1 Review)

Calories: 221 calories (Per 500ml)
Carbs: 16.9 g (Per 500ml)
Created: Monday July 8th 2024
12.0 °P
1.6 °P
5.6%
10.0
3.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Viking - Pilsner Malt3 kg Pilsner Malt 37 1.9 75%
1 kg Viking - Wheat Malt1 kg Wheat Malt 38 2.5 25%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cascade10 g Cascade Hops Pellet 7 Boil 20 min 6.29 33.3%
20 g Cascade20 g Cascade Hops Pellet 7 Hop Stand 20 min 3.68 66.7%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
300 g Lactose Flavor Boil 0 min.
300 g raspberries Flavor Secondary 7 days
6 ml Lactic acid Water Agt Mash 1 hr.
1,200 g red currant Flavor Secondary 7 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Sarpsborg, Østføld, Norway - Baterød vannverk
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 66 °C 65 °C 60 min
Temperature 72 °C -- 10 min
8 L Sparge -- 75 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14.6
Mash volume with grains 17.2
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 15.2 L) 14.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 19
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

You can use more fruits. Fresh fruits is small amount of water warmed up to 80C and hold 15 min. Then separated juice from fruit pulp and added juice only to the fermentation tank on day 7.

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  • Last Updated: 2024-08-19 17:59 UTC