Fruit Sour - Beer Recipe - Brewer's Friend

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Fruit Sour

176 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fleeting Moment of Clarity Brewing
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Thursday February 27th 2020
1.053
1.015
5.0%
18.7
4.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 lb American - Pilsner3.2 lb Pilsner 37 1.8 53.3%
1.80 lb American - White Wheat1.8 lb White Wheat 40 2.8 30%
1 lb US - Pale 2-Row1 lb Pale 2-Row 37 1.8 16.7%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 30 min 18.68 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each campden tablet Water Agt Mash 0 min.
2.56 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 74 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
saint joseph city water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44 11 9 22 32 109
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.66 gal strike temp 164F Strike 164 °F 152 °F 60 min
3.75 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 2 8  
Mash volume with grains 2.48 9.9  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 3.54 g | 14.2 qt) 3.01 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5 20
Equipment Profile Used: System Default
 
Notes

internet says in general water profile for a sour doesn't matter, so will use straight city water out of the tap with 1/2 campden tablet to get rid of chloramines.

Once the preboil wort has been collected, bring the wort to a boil for 5 minutes to sanitize it. Cool with chiller to 75-95F. Add lacto, use saran wrap to cover the wort and keep oxygen out. Place lid on boil pot and move to heated area under patio table that has been enclosed and electric heater under. Set heater temp to 75-90F.

Let wort set for up to three days. After two days measure pH, target for pronounced sour target 3.2-3.4.

Bring wort back to boil to kill lacto. Add 1 oz Tettnand hops. Boil 60 min.

Chill and transfer to carboy, aerate and add yeast as typical.

substituted Saaz for Tetnanger hops in batch #2

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  • Last Updated: 2020-08-14 17:00 UTC