Concord Grape/Lime Hoppy Sour (w/Nelson & motueka) - Beer Recipe - Brewer's Friend

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Concord Grape/Lime Hoppy Sour (w/Nelson & motueka)

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 15 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Sunday January 27th 2019
1.045
1.010
4.6%
10.3
3.3
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pilsner6 lb Pilsner 38 1.6 57.1%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 38.1%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 3.38 4.7%
0.25 oz Nelson Sauvin0.25 oz Nelson Sauvin Hops Pellet 12.5 Boil 5 min 2.12 2.3%
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 5 min 4.75 9.3%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 4 days 18.6%
7 oz Motueka7 oz Motueka Hops Pellet 7 Dry Hop 4 days 65.1%
10.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 10 min.
40 oz Concord Grape Puree Flavor Secondary 4 days
6 each Zested Lime Tincture Flavor Secondary 0 min.
2 g Calcium Chloride Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.25 g Table Salt Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Wally World Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 7 15 96 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.3 gal Infusion -- 150 °F 60 min
5 gal Sparge -- 200 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.07 g | 16.3 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.44 g | 25.8 qt) 6.5 26  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

-Zest 6 limes, squeeze juice from two and cover with vodka in a small airtight contained

-Collect wort in sterilized carboy after mash

-When wort cools to 100-110 degrees, inoculate with lacto

-Hold wort at 80-100 degrees for 3 days

-Boil wort, adding hops at appropriate intervals

-Chill wort to 60 degrees

-Inoculate with sach

-After 3 days of fermentation, add grape puree and lime tincture

-After the fist day of the reinvigorated fermentation, add dry hops

-transfer to keg with co2

-carbonate high

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  • Public: Yup, Shared
  • Last Updated: 2019-01-27 21:45 UTC