passion sour - Beer Recipe - Brewer's Friend

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passion sour

135 calories 14 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 56% (brew house)
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Friday April 12th 2019
1.044
1.011
4.3%
6.9
5.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - Ale Malt5 kg Ale Malt 37.4 3.05 86.2%
0.50 kg Flaked Corn0.5 kg Flaked Corn 40 0.5 8.6%
0.30 kg Torrified Wheat0.3 kg Torrified Wheat 36 2 5.2%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cascade10 g Cascade Hops Pellet 7 Boil 30 min 6.86 5.9%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Boil 0 min 17.6%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Boil 0 min 17.6%
30 g Centennial30 g Centennial Hops Pellet 10 Boil 0 min 17.6%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Dry Hop 0 days 17.6%
20 g Centennial20 g Centennial Hops Pellet 10 Dry Hop 0 days 11.8%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Dry Hop 0 days 11.8%
170 g / $ 0.00
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (custom):
67.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
White Labs - WLP661
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-7 - 2 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
35 L Steeping -- 60 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.9 L) 36.7
Mash volume with grains (equipment estimates 39.7 L) 40.5
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Volume into fermentor 23
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

Pitch 200gm of passion fruit with the yeast.

Dry hopped day 8.


Racked into secondary day 13 with WLP653 and WLP661.


Ferment for a further 6 months.

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  • Public: Yup, Shared
  • Last Updated: 2019-04-22 05:12 UTC