Mimosa Sour - Beer Recipe - Brewer's Friend

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Mimosa Sour

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 88 gallons (fermentor volume)
Pre Boil Size: 88 gallons
Post Boil Size: 105 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Austin
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Thursday January 30th 2020
1.048
1.011
4.8%
3.1
3.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb Briess - Brewers Malt 2-Row100 lb Brewers Malt 2-Row 37 1.8 69%
30 lb Briess - Wheat Malt, White30 lb Wheat Malt, White 39.1 2.5 20.7%
15 lb Flaked Wheat15 lb Flaked Wheat 34 2 10.3%
145 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Northern Brewer4 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 3.14 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
42 lb Pineapple Puree Flavor Primary 3 days
21 lb Tangerine Puree Flavor Primary 3 days
2.64 gal Riesling grape must Flavor Primary 3 days
6 oz Sea Salt Flavor Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1389 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Cedar Falls, IA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 0 20 90 50 0
Strike 50 gallons (37 RO/13 Muni)
46g CaSO4
76g CaCl2

Sparge 86 gallons (64 RO/22 Muni)
1 oz phos acid, added at start of recirculation
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 gal Infusion 170 °F -- --
Temperature 150 °F -- --
86 gal Sparge 168 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 89.65 gal (358.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 77.65 gal (310.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 65.98 gal (263.9 qt). Suggest reducing strike water volume to 0.4 gal (1.6 qt) and adding 53.98 gal (215.9 qt) sparge/top-off. 54.38 217.5  
Strike water volume at mash thickness of 1.5 qt/lb 54.38 217.5  
Mash volume with grains 65.98 263.9  
Grain absorption losses -18.13 -72.5  
Remaining sparge water volume (equipment estimates 53.65 g | 214.6 qt) 52 208  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 89.65 g | 358.6 qt) 88 352  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 88 g | 352 qt) 105 420  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 105 g | 420 qt) 88 352  
Total: 106.38 425.5
Equipment Profile Used: System Default
 
Notes

Target 3.75 bbls pre-boil volume

Sour to 3.3 pH

Pitch at 65F
Ferment at 68F

Add pineapple puree, tangerine puree, and riesling grape must @~1.024, and ramp to 72F

Crash to 34F after diacetyl rest

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  • Last Updated: 2020-02-24 13:05 UTC