Juicy Tropical Sour - Beer Recipe - Brewer's Friend

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Juicy Tropical Sour

184 calories 17.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 18.4 liters
Post Boil Size: 14.4 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Friday December 20th 2019
1.060
1.013
6.3%
0.0
4.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Pilsner Malt4 kg Pilsner Malt 37.3 1.93 63.2%
2 kg New Zealand - Wheat Malt2 kg Wheat Malt 35.4 2.13 31.6%
0.33 kg United Kingdom - Dextrine Malt0.33 kg Dextrine Malt 33 1.8 5.2%
6.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Citra30 g Citra Hops Pellet 11 Dry Hop 3 days 50%
30 g hort433730 g hort4337 Hops Pellet 10 Dry Hop 3 days 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Lactic acid Water Agt Mash 1 hr.
10 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
5 g Lactic acid Water Agt Boil 10 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 Volumes
 
Target Water Profile
Melbourne South East Water 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion 65 °C -- 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.3 L) 25.6
Mash volume with grains (equipment estimates 31.5 L) 29.8
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.1 L) 18.4
Boil off losses -5.7
Post boil Volume 14.4
Top off amount 8.6
Volume into fermentor 23
Total: 25.6  
Equipment Profile Used: System Default
 
Notes

Kettle sour.

Mash as normal. Quick 10 minute boil. Cool to 40c. Pull off some wort, mix with yoghurt and add to kettle. Leave covered at temp for 24 hours (possibly longer) to sour.

Add 5g Lactic Acid after mash before 10 minute boil to pre-acidify wort.

Then, boil as normal, chill, pitch and ferment.
At some point add frozen fruit or purée - probably after two/three days so at end of fermentation. Bottle once that has fermented out.
Fruit - guava, mango, watermelon, passionfruit, pineapple

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  • Last Updated: 2020-01-10 04:33 UTC