Tamarind Sour - Beer Recipe - Brewer's Friend

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Tamarind Sour

186 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19.6 liters
Post Boil Size: 15.1 liters
Pre Boil Gravity: 11.6 °P (recipe based estimate)
Post Boil Gravity: 14.9 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Wednesday October 30th 2019
14.9 °P
2.8 °P
6.6%
21.3
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg Avangard - Pale 2 Row2.4 kg Pale 2 Row 37 2 66.7%
1.20 kg American - White Wheat1.2 kg White Wheat 40 2.8 33.3%
3.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Pellet 10 Boil 60 min 17.44 47.6%
11 g Centennial11 g Centennial Hops Pellet 10 Boil 5 min 3.82 52.4%
21 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
61.80 g tamarind Other Primary 0 min.
 
Yeast
Lallemand - Sourvisiae
Amount:
0.50 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 224 B cells required
Lallemand - Lalbrew New England
Amount:
0.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 224 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
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
12.6 L Strike 71 °C 66 °C 90 min
7 L Sparge 74 °C 67 °C --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 12.6
Mash volume with grains 15
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 15.6 L) 11.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.7 L) 19.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 15 L) 15.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 15.1 L) 15
Total: 24.1  
Equipment Profile Used: System Default
"Tamarind Sour" Wild Specialty Beer recipe by mattlawrence. All Grain, ABV 6.55%, IBU 21.27, SRM 4.21, Fermentables: (Pale 2 Row, White Wheat) Hops: (Centennial) Other: (tamarind)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-30 18:18 UTC
  • Snapshot Created: 2019-10-30 13:15 UTC
  • Link To Parent Recipe