Philly Sour Notes - Beer Recipe - Brewer's Friend

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Philly Sour Notes

12 calories 1 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.003 (recipe based estimate)
Post Boil Gravity: 1.004 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 12 calories (Per 12oz)
Carbs: 1 g (Per 12oz)
Created: Tuesday January 21st 2025
1.004
1.001
0.4%
0.0
0.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 100%
1 lbs / $ 0.00
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
2 Chloride : 1 Sulfate
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 0.33 1.3  
Mash volume with grains 0.41 1.7  
Grain absorption losses -0.13 -0.5  
Remaining sparge water volume (equipment estimates 7.04 g | 28.2 qt) 7.54 30.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

PS produces lactic acid from glucose

Mash at lower temp for more fermentable sugars (145F ?)

Glucose adjunct increases lactic acid (reduces pH by 0.2-0.3 at 2% glucose) and stone fruit. Assuming similar sugars as if DME-type recipes, 3.5oz DME / L (100g/L), then 2g / L or 40g in a 5gal batch. Add at flameout so it is sterilized.

Pitch rate: 1-1.5g/L (19-29.5g / 5gal) dry (can also rehydrate, but not make a starter)

Fermentation at 68-77F but more sour at higher end

Relatively low attenuation (70%). Idea of premature floculation. Option to pitch another yeast after primary fermentation to dry out the beer.

Option to pitch fruit or puree. Raspberry puree generated quick activity.

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  • Last Updated: 2025-01-21 00:30 UTC