Pluot Sour Ale - Beer Recipe - Brewer's Friend

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Pluot Sour Ale

193 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: EH
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday October 18th 2015
1.059
1.011
6.4%
29.3
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 59.1%
4.50 lb German - Wheat Malt4.5 lb Wheat Malt 37 2 38%
0.50 oz American - Vienna0.5 oz Vienna 35 4 0.3%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2.6%
11.84 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 14.25 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 15.06 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 lb Pluots Dried Flavor Secondary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 9 8 30 23 40
Add Salts to All waters. 0.5gm Gypsum, 1.3gm Mag Sulf, 0.5gm Calcium Chloride, 1.5gm Mag Chloride. Chalk 2.25gm. Target pH is 5.3. Sparge with 4.5 Gal RO (after Sour Mash) Collect 7 gallons boil til 5.5 gallons.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.9 gal Sparge with 4.5 Gal RO Fly Sparge -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.18 20.7  
Mash volume with grains 6.13 24.5  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 4 g | 16 qt) 3.55 14.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.45 g | 29.8 qt) 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.73 34.9
Equipment Profile Used: System Default
 
Notes

Mash at 153F x 60 min then place mash in Pot and place saran wrap on surface and purge with C02 and seal lid with electrical tape. Apply heat belt at 110F. When 110 F stir in 1b crushed 2-row and re saran wrap and purge with co2 and reseal with electrical tape. Sour Mash for 24h (more time if want more tart). Place in Lauter Tun and sparge and boil as above. Add 2.5 dried Pluots and 3/4 tsp pectinase to secondary x 2 weeks. Keg.
Really good brew. Need to sour more than 24h next time. Cheers.

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  • Last Updated: 2016-04-10 15:51 UTC