38. Fruity Sour with Alex and Ryan - Beer Recipe - Brewer's Friend

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38. Fruity Sour with Alex and Ryan

132 calories 10.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 13 liters (ending kettle volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 76% (ending kettle)
Calories: 132 calories (Per 330ml)
Carbs: 10.4 g (Per 330ml)
Created: Wednesday January 8th 2020
1.044
1.006
5.0%
7.6
3.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Canadian - Pale 2-Row1.5 kg Pale 2-Row 36 1.75 60%
1 kg Canadian - Pale Wheat1 kg Pale Wheat 36 2 40%
2.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Citra14 g Citra Hops Pellet 11 Whirlpool at 77 °C 10 min 3.32 50%
14 g Galaxy14 g Galaxy Hops Pellet 14.25 Whirlpool at 77 °C 10 min 4.3 50%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Gypsum Water Agt Mash 0 min.
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.50 g Table Salt Water Agt Mash 0 min.
1.50 ml Lactic acid Water Agt Mash 0 min.
1.32 g Wyeast - Beer Nutrient Water Agt Boil 0 min.
1 g irish moss Fining Boil 0 min.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
Escarpment Labs - Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Optimum Temp:
32 - 42 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 122.2 g       Temp: 20 °C       CO2 Level: 3 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
16.5 L Steeping -- 65 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 18.4
Mash volume with grains 20.1
Grain absorption losses -2.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.9 L) 15
Boil off losses -2.9
Post boil volume (equipment estimates 12.2 L) 13
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 12.9
Total: 18.4  
Equipment Profile Used: System Default
 
Notes

Use 8mL of lactic acid after boil to drop pH to 4.5
Don't think I'll bother adding hops in whirlpool
Leave until secondary and consider mix of citra and galaxy or Denali
Also consider fruiting with apricots or puree from mexican market

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  • Public: Yup, Shared
  • Last Updated: 2020-01-15 21:27 UTC