Fruited Sour - Beer Recipe - Brewer's Friend

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Fruited Sour

182 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Garfield Brewery
Calories: 182 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Friday October 4th 2024
1.056
1.007
6.5%
20.4
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb The Swaen - Swaen Pilsner7 lb Swaen Pilsner 38 2 63.6%
4 lb Weyermann - Pale Wheat4 lb Pale Wheat 36 2 36.4%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Strata0.25 oz Strata Hops Pellet 12.6 Boil 60 min 13.71 25%
0.75 oz Strata0.75 oz Strata Hops Pellet 12.6 Boil 5 min 6.67 75%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
24.88 ml Phosphoric acid Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient / 0.729452 Ounces nutrient Water Agt Boil 10 min.
1 ml DSM - Brewers Clarex / 0.999 Kilograms Brewers Clarex Other Primary 0 min.
 
Yeast
Lallemand - Sourvisiae
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
39 4 0 69 14 0
mash pH 5.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Temperature -- 148 °F 75 min
Temperature -- 168 °F 10 min
2.91 gal Sparge -- 168 °F --
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.65 g | 14.6 qt) 3.11 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.84 g | 27.4 qt) 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.3 g | 21.2 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.3 21.2  
Total: 7.93 31.7
Equipment Profile Used: System Default
 
Notes

Add frozen tropical fruit pulp to keg using floating dip tube.

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  • Last Updated: 2024-10-05 12:23 UTC