lychee sour (2025 HK whistle batch) - Beer Recipe - Brewer's Friend

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lychee sour (2025 HK whistle batch)

112 calories 10.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 250 liters (fermentor volume)
Pre Boil Size: 240 liters
Post Boil Size: 230 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Benny Tong
Calories: 112 calories (Per 330ml)
Carbs: 10.1 g (Per 330ml)
Created: Saturday January 4th 2025
1.037
1.007
3.9%
10.4
2.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
29 kg Weyermann - Pilsner29 kg Pilsner 36 1.5 68.2%
12 kg German - Wheat Malt12 kg Wheat Malt 37 2 28.2%
1.50 kg Cane Sugar1.5 kg Cane Sugar 46 0 3.5%
42.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Citra70 g Citra Hops Pellet 11 Boil 60 min 8.66 41.2%
100 g Citra100 g Citra Hops Pellet 11 Whirlpool at 95 °C 15 min 1.72 58.8%
170 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
39 L lychee juice Flavor Secondary 5 days
20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
40 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
44.62 ml Lactic acid Water Agt Mash 1 hr.
10 g Acetic acid Water Agt Mash 1 hr.
60 ml Spinadol sb1 Fining Boil 5 min.
15 g Yeast Nutrient Fining Boil 15 min.
5 g Protofloc Fining Boil 15 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
220 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 811 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
200 L Strike 75 °C 70 °C 60 min
60 L Fly Sparge 85 °C 85 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 236.05 L. Suggest reducing initial water volume to 45.4 L and adding 190.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 191.06 L. Suggest reducing strike water volume to 18.34 L and adding 145.66 L sparge/top-off. 164
Strike water volume at mash thickness of 4 L/kg 164
Mash volume with grains (equipment estimates 170.6 L) 191.1
Grain absorption losses -41
Remaining sparge water volume (equipment estimates 113 L) 117
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 236.1 L) 240
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 230
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 20.5
Going into fermentor 250
Total: 281  
Equipment Profile Used: System Default
 
Notes

FUCKKKKKKKED UP PITCHED YEAST AT 65c



pitch rate 80 -100 gram per Hl

Brew day 14/3/2025 lychee sour 250liter
Mash in 12:02 12:12
Rest 12:12 13:22
Rest to 80 13:22 13:40
Trf to lauter 13;40 13;45
Lauter rest 13:45 1400
Recirculating 1400 1435 have problems of recirculating
First running 1435 1532
Sparge 20 liter water at 85c 1533 1535
Second running 1535 1600
Sparge 20 liter water 16:00 1603

20l
20l
20liter
10 liter
Boil 1725
18:50 boil finish
Whirlpool 1850 1910
Cast out 1910 1950

20/3/2025 dry hop lychee juice 39liter


Yeast nutrient dosage 5 gram per hl
Protofloc dosage 1.5g per hl , will dosage sb1 and protofloc 5 gram

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  • Last Updated: 2025-03-22 04:17 UTC