Rainbow Sorbet Sour - Beer Recipe - Brewer's Friend

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Rainbow Sorbet Sour

201 calories 19.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American Light Lager
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Wednesday January 10th 2018
1.061
1.013
6.4%
11.0
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Pilsner3 lb Pilsner 37 1.8 46.5%
2.72 lb American - White Wheat2.72 lb White Wheat 40 2.8 42.1%
0.13 lb Briess - Bonlander Munich0.13 lb Bonlander Munich 36 10 2%
0.54 lb Flaked Oats0.54 lb Flaked Oats 33 2.2 8.4%
1.09 oz German - Melanoidin1.09 oz Melanoidin 37 25 1.1%
6.46 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.41 oz Domestic Hallertau0.41 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 11 100%
0.41 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
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest for 15 minutes Decoction -- 122 °F 15 min
Protein rest for 50 minutes Decoction -- 155 °F 50 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.57 g | 22.3 qt) 5.56 22.2  
Mash volume with grains (equipment estimates 6.09 g | 24.4 qt) 6.07 24.3  
Grain absorption losses -0.81 -3.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.56 22.2
Equipment Profile Used: System Default
 
Notes

Lemon zest (no pith) from 1 lemon at flameout.
Lime zest: 2 oz at flameout
Orange zest (no pith) from 2 oranges at flameout.

Tablespoon of lime juice added at flameout

Corriander: 6 grams at flameout

Cracked black pepper: 1 grams at flameout

Mash and then cool to 100 and pitch lacto. Let sit for 2 days, then boil and add ingredients/hops.

Ferment with us-05.
Add raspberry concentrate, orang peel, extract and lime juice to secondary.

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  • Last Updated: 2018-07-22 15:45 UTC