Cherry Cola Smoothie Sour - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Cherry Cola Smoothie Sour

16736 calories 1232.6 g 30 L
brewer logo
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 180 liters (ending kettle volume)
Pre Boil Size: 200 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 16736 calories (Per 30L)
Carbs: 1232.6 g (Per 30L)
Created: Tuesday July 9th 2024
1.061
1.007
7.1%
10.6
4.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 kg Voyager Craft Malt - Atlas Latrobe30 kg Atlas Latrobe 37.6 2.03 63.8%
6 kg Voyager Craft Malt - Malted Oats Mitika6 kg Malted Oats Mitika 27 3.05 12.8%
6 kg Voyager Craft Malt - Winter Wheat Janz6 kg Winter Wheat Janz 38.8 2.54 12.8%
3 kg Corn Sugar - Dextrose3 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.4%
2 kg Gladfield - Gladiator Malt2 kg Gladiator Malt 37.3 3.6 4.3%
47 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 15 Boil 60 min 10.57 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
23 g Gypsum Water Agt Mash 1 hr.
61 ml Lactic acid Water Agt Mash 1 hr.
5 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
150 Grams
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) 943 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
200 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 943 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Bendigo Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 15 55 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
150 L Infusion 72 °C 64 °C 30 min
Vorlauf 65 °C 70 °C 30 min
100 L Sparge 80 °C 74 °C 45 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 185.95 L. Suggest reducing initial water volume to 43.45 L and adding 140.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 161.04 L. Suggest reducing initial water volume to 16.36 L and adding 115.64 L sparge/top-off. 132
Strike water volume at mash thickness of 3 L/kg 132
Mash volume with grains 161
Grain absorption losses -44
Remaining sparge water volume 112.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 184 L) 200
Volume increase from sugar/extract (late additions) 1.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 196 L) 180
Estimated amount in fermentor 180
Total: 244.9  
Equipment Profile Used: System Default
 
Notes

pitch yeast <+30C, ferment 25C, freerise (?)
Check pH, when 3.5 (7 days?) , pich US-05 and ferment out.
Blend with puree in the kegs PURGE!!!!

Last Updated and Sharing
 
101
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-07-19 01:56 UTC