Lemon Meringue Pie Kettle Sour - Beer Recipe - Brewer's Friend

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Lemon Meringue Pie Kettle Sour

10458 calories 1091.4 g 19 L
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 26.5 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 10458 calories (Per 19L)
Carbs: 1091.4 g (Per 19L)
Created: Saturday August 31st 2024
1.059
1.015
5.9%
4.7
6.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Gladfield - Pilsner Malt3 kg Pilsner Malt 37.7 1.93 54.5%
1 kg Gladfield - Big O, Malted Oats1 kg Big O, Malted Oats 27.5 2.28 18.2%
0.50 kg Gladfield - Fonterra - Lactose0.5 kg Fonterra - Lactose 35 0 9.1%
0.50 kg Gladfield - Toffee Malt0.5 kg Toffee Malt 34 5.33 9.1%
0.25 kg Gladfield - Biscuit Malt0.25 kg Biscuit Malt 35 30.46 4.5%
0.25 kg Gladfield - Wheat Malt0.25 kg Wheat Malt 38.8 2.13 4.5%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 30 min 4.65 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.20 g Epsom Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
2 each Vanilla Bean Spice Primary 10 days
10 g Lemon peel Flavor Whirlpool 20 min.
10 g Lime Zest Flavor Whirlpool 20 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 3 15.9 85.2 41.6 135.9
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.3 L) 34
Mash volume with grains (equipment estimates 35.6 L) 37.3
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 26.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 26.5 L) 21
Total: 34  
Equipment Profile Used: System Default
"Lemon Meringue Pie Kettle Sour" Fruit Beer recipe by Richamd. BIAB, ABV 5.85%, IBU 4.65, SRM 5.95, Fermentables: (Pilsner Malt, Big O, Malted Oats, Fonterra - Lactose, Toffee Malt, Biscuit Malt, Wheat Malt) Hops: (Saaz) Other: (Calcium Chloride (dihydrate), Gypsum, Epsom Salt, Baking Soda, Vanilla Bean, Lemon peel, Lime Zest)
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  • Public: Yup, Shared
  • Last Updated: 2024-09-02 18:57 UTC