Birmingham sour - Beer Recipe - Brewer's Friend

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Birmingham sour

152 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 51% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Monday April 8th 2019
1.050
1.009
5.3%
19.4
3.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg German - Pilsner2.1 kg Pilsner 38 1.6 26.3%
1.95 kg German - Pale Wheat1.95 kg Pale Wheat 39 1.5 24.4%
0.20 kg Honey0.2 kg Honey 42 2 2.5%
0.35 kg Flaked Corn0.35 kg Flaked Corn 40 0.5 4.4%
1.50 kg Mango1.5 kg Mango 4.95 0 18.8%
1.50 kg Pineapple1.5 kg Pineapple 5.85 0 18.8%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) 41 1 3.8%
0.08 kg German - Acidulated Malt0.08 kg Acidulated Malt 27 3.4 1%
7.98 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Simcoe25 g Simcoe Hops Pellet 12 Boil 15 min 19.4 32.1%
20 g Mosaic20 g Mosaic Hops Pellet 11.5 Dry Hop 5 days 25.6%
33 g Galaxy33 g Galaxy Hops Pellet 14.25 Dry Hop 5 days 42.3%
78 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Lime zest Other Primary 3 days
4 each Keffir Lime Leaves Herb Primary 3 min.
300 g Coconut Other Primary 7 days
5 g Sichuan Peppercorns Herb Primary 3 days
28 g Flaked Sea Salt Spice Primary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 195 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Central Oxford Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 5 413.5 633 72 207.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.5 L Infusion -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.4
Mash volume with grains 16.4
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 11.3 L) 13.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.2
Pre boil volume (equipment estimates 22.6 L) 25
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 27.2  
Equipment Profile Used: System Default
 
Notes

Mash then cool to 40c

Insert co2 line and leave on co2 for 5 min to scrub o2

sour using yoghurt until soured to taste at 40c

once soured transfer back to boil kettle and boil for 15 min to pasturize

add yeast

once fermented add fruit, lime, coconut, salt, lime zest + leaves, peppercorns and salt

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  • Last Updated: 2019-04-24 08:35 UTC