Hawaiian Punch Sour - Beer Recipe - Brewer's Friend

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Hawaiian Punch Sour

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: reddit
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Saturday August 17th 2019
1.067
1.017
6.6%
10.4
4.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 74.1%
3 lb American - White Wheat3 lb White Wheat 40 2.8 22.2%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 10.4 50%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 13 days 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 qt Goodbelly Blackberry Other Mash 1 days
6 qt Hawaiian Punch Flavor Primary 13 days
0.50 oz Himelayan Sea Salt Spice Boil 1 hr.
2 lb Tropical Fruit Mix Flavor Primary 13 days
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 488 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
elk grove water area 1
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
7.59 gal Temperature -- 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.91 23.6  
Mash volume with grains 6.99 27.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.46 g | 21.9 qt) 5.25 21  
Estimated amount in fermentor 5.25 21  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

After initial mash, boil wort for 2 minutes to disinfect, then chill to 90 degrees. Pitch Goodbelly and cover for 24 hours. Wort should be cloudy and acidic (approx. 3.4 pH). Proceed with boil as normal.

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  • Last Updated: 2020-05-03 16:16 UTC