Fruit Sour - Beer Recipe - Brewer's Friend

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Fruit Sour

186 calories 19.9 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Beer
Boil Time: 5 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.15 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Source: Jameson
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Wednesday April 1st 2020
1.056
1.015
5.3%
0.0
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 lb Briess - DME Golden Light1.25 lb DME Golden Light 44.6 4 100%
1.25 lbs / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
- Swanson Lactobacillus Plantarum Probiotic
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 0.8 oz       Temp: 69 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.15 gal Strike 212 °F 200 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.03 g | 4.1 qt) 1.06 4.2  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 1.13 g | 4.5 qt) 1.15 4.6  
Boil off losses -0.13 -0.5  
Post boil volume 1 4  
Going into fermentor 1 4  
Total: 1.06 4.2
Equipment Profile Used: System Default
 
Notes

Bring to boil then let stand for 5-10 minutes. Chill wort to 90 degrees and pitch probiotic pills. Cover kettle and let sit for 6-7 days.

Boil for 15 minutes to kill the bacteria. Let cool to 65 degrees and pitch yeast. Once fermentation is done (krausen has dropped) cold crash the beer(up to one day).

Sanitize bag and put fruit in bag. Place beer in fermentation bucket and add bagged fruit. Let sit for one week.

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  • Last Updated: 2020-06-03 04:44 UTC