Fashion for Passion - Beer Recipe - Brewer's Friend

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Fashion for Passion

495 calories 40.2 g 1 L
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Beer Stats
Method: Extract
Style: Fruit Lambic
Boil Time: 10 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 17.95 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Rating:
5.00 (1 Review)

Calories: 495 calories (Per 1L)
Carbs: 40.2 g (Per 1L)
Created: Friday October 4th 2024
1.054
1.008
6.1%
0.0
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Coopers - Lager kit1.7 kg Lager kit 35 4 54.8%
1.20 kg Liquid Malt Extract - Amber1.2 kg Liquid Malt Extract - Amber 35 10 38.7%
200 g Gladfield - Dextrose Sugar200 g Dextrose Sugar 46 0 6.5%
3.10 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Passion fruit Pulp Water Agt Kegging 0 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) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle 15.8
Volume increase from sugar/extract (early additions) 2.2
Pre boil volume 18
Boil off losses -1
Post boil volume 17
Going into fermentor 17
Total: 15.8  
Equipment Profile Used: System Default
 
Notes

Fermented at 28°C for 7 days under pressure, racked to secondary that contained 200g of Passionfruit Pulp boiled with 1 litre of water and 100g of Dextrose. At the suggestion of Lallemand, pitched 11g of Nottingham Yeast to complete fermentation.
Day 12 SG is 1.012, I think fermentation finished. Will check again day 13/14.
Taste is very good, excellent level of sourness, good passionfruit coming through.

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  • Last Updated: 2024-11-03 04:35 UTC