Imperial Smoothie Sour - Beer Recipe - Brewer's Friend

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Imperial Smoothie Sour

315 calories 29.1 g 0.33 L
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 100 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30.59 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Viktor Andreas Stenger Astrup
Calories: 315 calories (Per 0.33L)
Carbs: 29.1 g (Per 0.33L)
Created: Wednesday October 23rd 2024
1.102
1.021
10.6%
6.8
6.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g Crisp Malting - Finest Maris Otter4000 g Finest Maris Otter 36.8 2.4 40%
3,500 g Bestmalz - BEST Wheat Malt3500 g BEST Wheat Malt 37.7 2.2 35%
1,000 g Bestmalz - BEST Caramel Pils1000 g BEST Caramel Pils 37 2.43 10%
1,000 g Flaked Oats1000 g Flaked Oats 33 2.2 10%
500 g Rice Hulls500 g Rice Hulls 0 0 5%
10,000 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil at 100 °C 30 min 6.11 80%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil at 100 °C 10 min 0.72 20%
25 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4,000 g raspberries Flavor Secondary 10 days
15 ml Lactic acid Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
10 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
3 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 169 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 231.1 g       Temp: 20 °C       CO2 Level: 3.75 g/l
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 60 °C 60 °C 30 min
Temperature 60 °C 70 °C 30 min
10 L Sparge 70 °C 70 °C 20 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 60 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 36.5
Mash volume with grains 43.1
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 4 L) 5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 30.6
Boil off losses -9.5
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 41.5  
Equipment Profile Used: System Default
 
Notes

After the fermentation is done, the beer is cold crashed or boiled to kill the yeast.

The beer then gets 1l puré / 5 liter beer in the fermenter, after the boil, and then placed back in the fermentor for a couple of days, to see if any yeast is left. The goal is to "NOT have any yeast left"

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  • Public: Yup, Shared
  • Last Updated: 2024-10-23 17:53 UTC