2025 Fest Sour - Beer Recipe - Brewer's Friend

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2025 Fest Sour

235 calories 23 g 16 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.78 gallons
Post Boil Size: 3.27 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 62% (brew house)
Hop Utilization: 99%
Calories: 235 calories (Per 16oz)
Carbs: 23 g (Per 16oz)
Created: Wednesday March 12th 2025
1.071
1.016
7.2%
14.8
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Floor-Malted Bohemian Pilsner4 lb Floor-Malted Bohemian Pilsner 38 1.8 47.1%
4 lb American - White Wheat4 lb White Wheat 40 2.8 47.1%
0.50 lb Maltodextrin0.5 lb Maltodextrin 39 0 5.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.13 oz Aloha0.125 oz Aloha Hops Pellet 10.5 Boil 45 min 6.82 12.5%
0.13 oz Aloha0.125 oz Aloha Hops Pellet 10.5 Boil 10 min 2.69 12.5%
0.25 oz Aloha0.25 oz Aloha Hops Pellet 10.5 Whirlpool at 200 °F 15 min 3.28 25%
0.25 oz Aloha0.25 oz Aloha Hops Pellet 10.5 Whirlpool at 170 °F 15 min 1.97 25%
0.25 oz Aloha0.25 oz Aloha Hops Pellet 10.5 Dry Hop Day 15 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Amalyse Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 ml Glucabuster Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
2.50 ml Lactic acid Water Agt Mash 1 hr.
1.30 g Oxblox Water Agt Mash 1 hr.
0.50 ml ALDC Water Agt Primary 0 min.
0.50 ml ALDC Water Agt Secondary 14 days
2 oz Oak Cubes Medium Toast Flavor Secondary 14 days
3 lb raspberries Flavor Secondary 14 days
2 each Vanilla Bean Spice Secondary 14 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Distilled
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
4 gal Strike 157 °F 153 °F 60 min
0.5 gal Sparge 168 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3 12  
Mash volume with grains 3.64 14.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 2.74 g | 11 qt) 1.99 8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 3.78 15.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 3.02 g | 12.1 qt) 3.27 13.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 4.99 20
Equipment Profile Used: System Default
"2025 Fest Sour" No Profile Selected beer recipe by Sbrogy. All Grain, ABV 7.23%, IBU 14.76, SRM 5.18, Fermentables: (Floor-Malted Bohemian Pilsner, White Wheat, Maltodextrin) Hops: (Aloha) Other: (Amalyse, Baking Soda, Calcium Chloride (dihydrate), Epsom Salt, Glucabuster, Gypsum, Lactic acid, Oxblox, ALDC, Oak Cubes Medium Toast, raspberries, Vanilla Bean)
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  • Last Updated: 2025-03-12 07:51 UTC