Popped Cherry Sour - Beer Recipe - Brewer's Friend

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Popped Cherry Sour

156 calories 17.8 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jason Spirko
Calories: 156 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday July 17th 2018
1.047
1.014
4.3%
9.4
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.15 lb Liquid Malt Extract - Wheat3.15 lb Liquid Malt Extract - Wheat 35 3 51.2%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 48.8%
6.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz German Tettnang1 oz German Tettnang Hops Pellet 3.7 Boil 60 min 9.43 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Tablet Fining Boil 15 min.
49 oz Sweet Cherry Puree Flavor Secondary 21 days
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
Omega OYL-605 Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.04 g | 24.1 qt) 2 8  
Volume increase from sugar/extract (early additions) 0.5 2  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 2 8
Equipment Profile Used: System Default
 
Notes

Prepare your palate for flavors both copious and complex -- from tart and sour to subtle and sweet, thanks to the cherry puree added as a late addition in this kettle-sour.

  1. Heat 2.5 gallons of water
  2. Bring to a boil, add fermentables.
  3. Boil wort for 5 mins to sanitize, then cool to 75-95 degrees.
  4. Once cooled to 75-95 degrees, add Omega OYL-605 Lactobacillus Blend.
  5. Let wort with Lactobacillus rest at the same temperature in the boil kettle for up to 3 days (depending on taste). More days = more sour.
  6. Once soured to taste, bring wort to boil (to kill lactobacillus bacteria) and continue the brewing process.
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  • Last Updated: 2018-07-30 15:05 UTC