Galaxy Pineapple Scandinavian Sour (extract) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Galaxy Pineapple Scandinavian Sour (extract)

164 calories 15.2 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Post Boil Gravity: 1.182 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Sunday March 18th 2018
1.050
1.010
5.2%
0.0
2.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Dry Malt Extract - Pilsen6.5 lb Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 100%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 oz Galaxy10 oz Galaxy Hops Pellet 14.25 Dry Hop 2 days 90.9%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool at 160 °F 30 min 9.1%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
147 oz Pineapple puree Other Secondary 7 days
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Wally World Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 2.49 g | 10 qt) 3 12  
Pre boil volume (equipment estimates 2.49 g | 10 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.51 2  
Boil off losses -1.5 -6  
Post boil volume 1.5 6  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 4.04 16.2  
Going into fermentor 5.5 22  
Total: 7.04 28.2
Equipment Profile Used: System Default
 
Notes

-Boil fermentables and chill to 90 degrees

-Inoculate with lacto. and ferment for 3 days around 90-100 degrees

-Bring wort to 170 degrees for 15 minutes

-Chill to 68-100 degrees and inoculate with sach.

-Ferment for 3 days then add puree (and/or sugar free pineapple juice)

-After 1 day, add dry hops

Last Updated and Sharing
 
1,510
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-10-16 20:36 UTC