Strawberry sour - Beer Recipe - Brewer's Friend

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Strawberry sour

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 45 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 60 minute extended hop boil time
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Wednesday January 8th 2020
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OG: 1.046 FG: 1.009 ABV: 4.9% IBU: 5

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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg New Zealand - Pilsner Malt2.2 kg Pilsner Malt 37.3 1.93 48.4%
2.20 kg New Zealand - Wheat Malt2.2 kg Wheat Malt 35.4 2.13 48.4%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 3.3%
4.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Galaxy25 g Galaxy Hops Leaf/Whole 14.25 Whirlpool at 80 °C 0 min 4.75 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Lactic acid Water Agt Mash 0 min.
3.50 kg Strawberry Puree Other Boil 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.12 bar       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.6 L Strike 71 °C 66 °C 60 min
18.2 L Sparge 24 °C 24 °C --
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 14.3
Mash volume with grains (equipment estimates 17.2 L) 17.3
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 16.4 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.3 L) 27
Boil off losses -4.3
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 21
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

-Mash for 60 mins.
-Sparge.
-Boil for 15 minutes to sterilize.
-Pre-acidify wart with lactic acid to 4.5pH to aid souring, prevent spoilage and supposedly help head retention.
-Cool down to 32-33c.
-Add Lacto culture. (IBS support pills (7) 140 billion lactobacillus plantarum)
-Cover and let sit for ~12-36 hours at 31c until soured to your liking (3.2-3.4 pH).
-Re-boil for 45 minutes with hop additions and finings.
-Chill, pitch 2 packets yeast (With nutrient maybe), ferment.

-Pre-boil gravity was 1.055
-After pitching 7 IBS pills (mistakingly without opening the caps), 17 hours in the pH was still at 4.5. I pitched another 5 IBS pills this time opening the caps. 12 hours later the pH was 3.6.
-I'm aiming for a pH of 3.2-3.4.

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  • Last Updated: 2020-01-21 10:56 UTC