Philly Sour Berry - Beer Recipe - Brewer's Friend

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Philly Sour Berry

109 calories 8.1 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 15 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.32 gallons
Post Boil Size: 2.88 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 93%
Calories: 109 calories (Per 12oz)
Carbs: 8.1 g (Per 12oz)
Created: Friday November 1st 2024
1.034
1.004
3.9%
6.2
3.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Riverbend Malt - Appalachian Wheat1.5 lb Appalachian Wheat 39 2.6 50%
1.50 lb Riverbend Malt - Base Camp Extra Pale1.5 lb Base Camp Extra Pale 36.4 1.9 50%
3 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Magnum2 g Magnum Hops Pellet 15 Boil 15 min 4.47 33.3%
4 g Mosaic4 g Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 0 min 1.69 66.7%
6 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Fining Boil 10 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
0.83 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 28 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 28 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12 psi       Temp: 68 °F       CO2 Level: 0 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
BIAB Infusion 155 °F 150 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.51 g | 14 qt) 3.95 15.8  
Mash volume with grains (equipment estimates 3.75 g | 15 qt) 4.19 16.7  
Grain absorption losses -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.88 g | 11.5 qt) 3.32 13.3  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume (equipment estimates 2.51 g | 10 qt) 2.88 11.5  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.87 g | 11.5 qt) 2.5 10  
Total: 3.95 15.8
Equipment Profile Used: System Default
 
Notes

15 Minute Boil.
Overnight mash
No chill method with brew cube. Will add whirlpool pool hops direct to cube (180-185 F).
1 Packet Philly Sour yeast
After initial fermentation is almost done, add berries and pitch Voss Kveik
Will pasteurize berries on stove prior to adding to fermenter.
Will use bow off tube
Will bottle Condition these with bottle drops (1.5 per 16oz bottle).

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  • Public: Yup, Shared
  • Last Updated: 2024-11-02 19:56 UTC