Sour Quince - Beer Recipe - Brewer's Friend

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Sour Quince

176 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Sunday October 16th 2016
1.054
1.009
5.9%
6.0
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pilsner6.5 lb Pilsner 37 1.8 53.1%
1.75 lb German - Munich Light1.75 lb Munich Light 37 6 14.3%
4 lb Quince4 lb Quince 0.45 0 32.7%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cascade0.25 oz Cascade Hops Leaf/Whole 5 Boil 60 min 6.04 100%
0.25 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 101 B cells required
House blend (sach/lacto/?) to be added after us-05
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 qt Infusion -- 147 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.09 12.4  
Mash volume with grains 3.75 15  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 3.97 g | 15.9 qt) 3.46 13.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.48 1.9  
Pre boil volume (equipment estimates 6.26 g | 25 qt) 5.75 23  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.56 26.2
Equipment Profile Used: System Default
 
Notes

Quince cored and chunked to yield 3#. Simmered in 6 cups water 45 minutes, mashed and drained, then ran through food mill to get syrup out. Add this syrup at flameout and whirlpool.

US-05 dry then added mixed blend in 1 quart starter after it finally kicked off (24 hours into fermentation).

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  • Last Updated: 2016-10-18 02:55 UTC