Red Fruit sour base - Beer Recipe - Brewer's Friend

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Red Fruit sour base

187 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 30 min
Batch Size: 76 gallons (ending kettle volume)
Pre Boil Size: 80 gallons
Pre Boil Gravity: 13.0 °P (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 187 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Wednesday July 10th 2024
13.9 °P
3.8 °P
5.6%
0.0
9.3
5.3
124.99
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Canada Malting - CMC 2-ROW MALT55 lb CMC 2-ROW MALT $ 0.73 / lb
$ 40.15 		36 1.75 36.7%
20 lb Briess - Brewers Oat Flakes / Flaked oats20 lb Brewers Oat Flakes / Flaked oats $ 0.77 / lb
$ 15.40 		32.2 2.5 13.3%
4 lb Great Western - DextraPils4 lb DextraPils $ 0.83 / lb
$ 3.32 		34.5 1.5 2.7%
12 lb Canada Malting - WHITE WHEAT MALT12 lb WHITE WHEAT MALT $ 0.77 / lb
$ 9.24 		38.1 3.5 8%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) $ 1.49 / lb
$ 2.98 		41 1 1.3%
55 lb Bestmalz - Best RED X55 lb Best RED X $ 0.98 / lb
$ 53.90 		36 12 36.7%
2 lb Great Western - Crystal 1202 lb Crystal 120 32.2 120 1.3%
150 lbs / $ 124.99
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Gypsum Water Agt Mash 0 min.
20 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
150 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1.09 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1402 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
50 Grams
Cost:
$ 0.00 / g
$ 0.00
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
86 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1402 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-
54.6 31 60 40 89.3 196
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 76.75 gal (307 qt). Suggest reducing initial water volume to 11.84 gal (47.37 qt) and adding 64.75 gal (259 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 58.09 gal (232.36 qt). Suggest reducing initial water volume to 0.16 gal (0.64 qt) and adding 46.09 gal (184.36 qt) sparge/top-off. 46.25 185  
Strike water volume at mash thickness of 1.25 qt/lb 46.25 185  
Mash volume with grains 58.09 232.4  
Grain absorption losses -18.5 -74  
Remaining sparge water volume 52.5 210  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 76.59 g | 306.4 qt) 80 320  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -0.75 -3  
Post boil volume (equipment estimates 79.41 g | 317.6 qt) 76 304  
Estimated amount in fermentor 76 304  
Total: 98.75 395
Equipment Profile Used: System Default
"Red Fruit sour base" Specialty Fruit Beer recipe by Bigbre04. All Grain, ABV 5.62%, IBU 0, SRM 9.31, Fermentables: ( CMC 2-ROW MALT, Brewers Oat Flakes / Flaked oats, DextraPils, WHITE WHEAT MALT, Lactose (Milk Sugar), Best RED X, Crystal 120) Other: (Gypsum, Calcium Chloride (anhydrous), Lactic acid)
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  • Last Updated: 2024-07-10 19:39 UTC