Orange cranberry sour - Beer Recipe - Brewer's Friend

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Orange cranberry sour

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Jon
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Monday December 10th 2018
1.047
1.008
5.0%
15.1
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 41.9%
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 41.9%
0.85 kg United Kingdom - Wheat0.85 kg Wheat 37 2 10.2%
0.25 kg American - Caramel / Crystal 40L0.25 kg Caramel / Crystal 40L 34 40 3%
0.25 kg German - Red X0.25 kg Red X 36 12 3%
8.35 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Leaf/Whole 15 Boil 60 min 11.76 50%
14 g Amarillo14 g Amarillo Hops Leaf/Whole 8.6 Aroma 15 min 3.34 50%
28 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Orange Zest (Whole peel) Flavor Secondary 7 min.
3.50 kg cranberries Flavor Secondary 7 min.
40 g Sweet Orange Peel Flavor Whirlpool 0 min.
80 g Bitter Orange Peel Flavor Whirlpool 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 514 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Barr Beacon (Apr 2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Temperature -- 67 °C 60 min
22 L Temperature -- 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.84 L. Suggest reducing initial water volume to 45.4 L and adding 4.44 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 20.9
Mash volume with grains 26.4
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 38.2 L) 36.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.8 L) 48
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 44
Going into fermentor 44
Total: 57.3  
Equipment Profile Used: System Default
 
Notes

Short boil 10 mins
Cool and then add lactic to reduce pH to 4.2 then add 500g 'Biotiful' kefir and seal
Leave for 3 days or until 3.2pH has been reached.

10 min boil for cranberries, soak orange peel in vodka and add both to FV for 7 days

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  • Last Updated: 2018-12-11 10:58 UTC