Hopped Sour - Beer Recipe - Brewer's Friend

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Hopped Sour

178 calories 17.3 g 12 oz
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Beer Stats
Method: Extract
Style: Specialty Fruit Beer
Boil Time: 30 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.15 gallons
Post Boil Size: 0.4 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.134 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Source: Jameson
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday April 19th 2020
1.054
1.012
5.5%
9.0
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 lb Briess - DME Golden Light1.2 lb DME Golden Light 44.6 4 100%
1.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 g BSG - Magnum1 g Magnum Hops Pellet 12.1 Boil 30 min 6.43 33.3%
1 g Yakima Valley Hops - Mosaic1 g Mosaic Hops Pellet 11.5 Aroma 5 min 1.59 33.3%
1 g Hop Union - Amarillo1 g Amarillo Hops Pellet 7.1 Aroma 5 min 0.98 33.3%
3 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Coconut Extract Flavor Secondary 7 days
1 lb Pineapple Flavor Secondary 7 days
 
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
- Lactobacillus Plantarum
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: 70 °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 Bring to boil then stand for 10 minutes Strike 205 °F 200 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 1.06 4.2  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume 1.15 4.6  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil volume 0.4 1.6  
Top off amount 0.6 2.4  
Going into fermentor 1 4  
Total: 1.66 6.6
Equipment Profile Used: System Default
"Hopped Sour" Specialty Fruit Beer recipe by Jameson. Extract, ABV 5.48%, IBU 8.99, SRM 4.38, Fermentables: (DME Golden Light) Hops: (Magnum, Mosaic, Amarillo) Other: (Coconut Extract, Pineapple)
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  • Last Updated: 2020-04-20 14:51 UTC