Lemon & Raspberry Smoothie Sour - Beer Recipe - Brewer's Friend

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Lemon & Raspberry Smoothie Sour

193 calories 23.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 25 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 193 calories (Per 330ml)
Carbs: 23.6 g (Per 330ml)
Created: Friday January 31st 2020
1.062
1.021
5.4%
4.0
8.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg German - Pale Ale2 kg Pale Ale 39 4.64 60.6%
0.25 kg American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt) 33 3.31 7.6%
0.55 kg Flaked Oats0.55 kg Flaked Oats 33 4.37 16.7%
0.25 kg Flaked Wheat0.25 kg Flaked Wheat 34 3.84 7.6%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) 41 1.17 7.6%
3.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 10 min 4.04 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Other Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Oslo, Maridalsvannet
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
10 L Temperature 68 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18.2 L) 18.8
Mash volume with grains (equipment estimates 20.2 L) 20.8
Grain absorption losses -3.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 14.5 L) 15
Boil off losses -2.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Volume into fermentor 12
Total: 18.8  
Equipment Profile Used: System Default
 
Notes

Day 5:

1,0 kg Lemon Puree
1 tbs lemon extract oil (Lor'ann)
0,5 kg raspberries
1 tbs raspberry extract oil (Lor'Ann)
2 vanilla pods

After mash:

10ml lactic acid after mash
100g unmilled Pale Malt in kettle over night at 35*C - after mash

After souring prosess:

Continue as usual with boil.

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  • Last Updated: 2020-03-24 20:48 UTC