23. 4Way/FruityRaw/Gose/FunkyApricotSour/DryhopSour - Beer Recipe - Brewer's Friend

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23. 4Way/FruityRaw/Gose/FunkyApricotSour/DryhopSour

144 calories 14.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 17 liters (ending kettle volume)
Pre Boil Size: 18.9 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Me!
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Monday April 1st 2019
1.047
1.011
4.7%
10.1
3.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.65 kg American - Pale 2-Row1.65 kg Pale 2-Row 37 1.8 49.3%
1.45 kg American - Wheat1.45 kg Wheat 38 1.8 43.3%
0.25 kg Flaked Wheat0.25 kg Flaked Wheat 34 2 7.5%
3.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g El Dorado6 g El Dorado Hops Leaf/Whole 15.7 Whirlpool at 75 °C 20 min 5.54 13.6%
6 g Citra6 g Citra Hops Leaf/Whole 13 Whirlpool at 75 °C 20 min 4.59 13.6%
10 g Huell Melon10 g Huell Melon Hops Leaf/Whole 5.2 Dry Hop 2 days 22.7%
6 g El Dorado6 g El Dorado Hops Leaf/Whole 15.7 Dry Hop 2 days 13.6%
8 g Citra8 g Citra Hops Leaf/Whole 13 Dry Hop 2 days 18.2%
8 g El Dorado8 g El Dorado Hops Leaf/Whole 15.7 Dry Hop 2 days 18.2%
44 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride Water Agt Mash 0 min.
0.20 g Table Salt Water Agt Mash 0 min.
2 ml Lactic acid Water Agt Mash 0 min.
1 g irish moss Fining Boil 10 min.
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.9 L Steeping -- 65 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 23.2
Mash volume with grains 25.4
Grain absorption losses -3.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.7 L) 18.9
Boil off losses -5.7
Post boil volume (equipment estimates 13.2 L) 17
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 16.9
Total: 23.2  
Equipment Profile Used: System Default
 
Notes

Mash, pull grains, heat to 82C for 15 minutes to pasteurize.
Pull 1 gallon and chill to 75C for whirlpool. This is the raw fruity ale.
Dry hop with 8g Citra and 8g El Dorado
Whirlpool with Eldorado and ferment with Voss (25-40C)
Kettle sour other 3 gallons with yogurt
Boil for 30 minutes with like 2 IBU of Magnum
Split into separate gallons
1 gallon gets Coriander and Salt at flame out (0.5oz/5gallons = 2.83 grams each) Need to source nice indian coriander
Pitch with Voss
1 gallon gets nothing, pitch with Fruit Bomb (22-27C)
Add Apricots after primary is done
1 gallon gets whirlpool of Citra and El Dorado, pitch with Voss
Dry hop with 4g/L of El Dorado and Huell Melon
All into chamber at 26C

This recipe cleans out my Citra and Huell Melon.

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  • Public: Yup, Shared
  • Last Updated: 2019-05-04 22:15 UTC