Shitty Nectarine Sour - Beer Recipe - Brewer's Friend

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Shitty Nectarine Sour

189 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 70 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Tuesday August 28th 2018
1.058
1.009
6.5%
7.9
3.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 83.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 16.7%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Belma0.25 oz Belma Hops Pellet 9.4 Boil 60 min 7.89 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb 5lbs white nectarines, pureed Flavor Primary 0 min.
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
No
6x Goodbelly Shot things
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal 167.2 Temperature -- 160 °F 60 min
Starting Mash Thickness: 2.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.7 qt/lb 8.1 32.4  
Mash volume with grains 9.06 36.2  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 1.41 g | 5.6 qt) 1.65 6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.76 g | 31 qt) 8 32  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

in the fermenter at 110F, add 6x GoodBelly probiotic "shots", wait for a day or two, then pitch the dry yeast


This beer was a disaster.

Problem 1: Did not get sour. I believe the Goodbelly "shots" are not just the same lactobacillius and/or the ones I got were old and useless.
Solution 1: Get the regular juice and make sure it's fresh. UPDATE: looks like adding any hops at all probably prevented the lacto from doing it's thing. No hops next time.

Problem 2: White nectarine flavor was extremely subdued.
Solution 2: Get a more flavorful fruit. Maybe throw some pineapple in there too.

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  • Last Updated: 2018-11-01 18:10 UTC