STYGGA BRYGG CHERRY SOUR - Beer Recipe - Brewer's Friend

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STYGGA BRYGG CHERRY SOUR

139 calories 16.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mikael Sandorf
Calories: 139 calories (Per 330ml)
Carbs: 16.9 g (Per 330ml)
Created: Sunday February 23rd 2025
1.045
1.015
4.1%
0.0
3.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Viking - Pilsner Malt3.5 kg Pilsner Malt 37 1.9 65.4%
1.30 kg Weyermann - Pale Wheat1.3 kg Pale Wheat 36 2 24.3%
550 g Rolled Oats550 g Rolled Oats 33 2.2 10.3%
5.35 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Lactic acid Water Agt Mash 0 min.
12 g CaCl2 Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Enköping
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70 °C 70 °C 60 min
78 °C 78 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8
Mash volume with grains 11.6
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 26.1 L) 26.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 28.5
Boil off losses -2.9
Post boil Volume (equipment estimates 25 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 25
Total: 34.8  
Equipment Profile Used: System Default
"STYGGA BRYGG CHERRY SOUR" Berliner Weisse beer recipe by Mikael Sandorf. All Grain, ABV 4.06%, IBU 0, SRM 3.52, Fermentables: (Pilsner Malt, Pale Wheat, Rolled Oats) Other: (Lactic acid, CaCl2)
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  • Public: Yup, Shared
  • Last Updated: 2025-02-23 17:57 UTC