Sour Cherry Sour - Beer Recipe - Brewer's Friend

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Sour Cherry Sour

144 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 144 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Saturday August 24th 2024
1.044
1.009
4.5%
9.1
3.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 41.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.9%
2 lb German - Wheat Malt2 lb Wheat Malt 37 2 13.8%
5 lb Cherry5 lb Cherry - (late fermenter addition) 6.3 0 34.5%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 9.14 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Temperature 163 °F 158 °F 60 min
Starting Mash Thickness: 3.5 qt/lb
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.5 qt/lb 8.31 33.3  
Mash volume with grains 9.07 36.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 0.14 g | 0.6 qt) 0.63 2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
"Sour Cherry Sour" Fruit Lambic beer recipe by Noodyl. All Grain, ABV 4.52%, IBU 9.14, SRM 3.45, Fermentables: (Pilsner, Flaked Oats, Wheat Malt, Cherry, Acidulated) Hops: (Tettnanger) Other: (Calcium Chloride (anhydrous))
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  • Last Updated: 2024-08-24 06:03 UTC