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Cherry Copper Sour

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ian Purvis
Hop Utilization: 98%
Calories: 167 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)

Created: Saturday July 8th 2023

Original Gravity:

1.051

Final Gravity:

1.010

ABV (standard):

5.3%

IBU (tinseth):

10.7

SRM (morey):

4.8

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	American - Pilsner1 lb Pilsner	37	1.8	9.1%
4 lb	American - Vienna4 lb Vienna	35	4	36.4%
6 lb	Briess - Red Wheat Raw6 lb Red Wheat Raw	36.8	2	54.5%
11 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	Great Lakes Hops - Michigan Copper15 g Michigan Copper Hops		Pellet	8.8	Boil	20 min	10.72	100%
15 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	Great Lakes Hops - Michigan Copper (Pellet) 15 g Michigan Copper (Pellet) Hops		10.72	100%
15 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.5 gal	@ 131F	Strike	--	122 °F	10 min
2.5 gal	@ boiling	Infusion	122 °F	155 °F	70 min
3 gal	@ boiling	Fly Sparge	155 °F	168 °F	10 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
1.78 ml	Lactic acid	Water Agt	Mash	1 hr.
12 oz	Rice hulls	Water Agt	Mash	1 hr.
2 g	Salt	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc tablet	Fining	Boil	10 min.
0.50 tsp	Wyeast - Beer Nutrient	Other	Boil	5 min.
240 ml	Lactobacillus (Yakult)	Other	Primary	36 hr.
6 lb	Sour cherries	Water Agt	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:	68 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 131 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Fermentables:

Mitten State - 'Violetta' (Pilsner malt)
Great Lakes 'Malting - 'Lake Ontario' Vienna malt
Michigan - Raw Wheat

Process:
Step mash, vorlauf (30 min), lauter & collect 6.5 gal
Boil w/o hops, 10 min to sterilize
Cool to 113F
Acidify to 4.5pH w/lactic acid
Add Lactobacillus (3 x 80 ml), wrap & CO2 purge
Hold 36 hours @ 113F
Boil 60 min w/hop addition
Cool to 65F oxygenate & pitch w/rehydrated SO-5. Add TILT
At terminal gravity, stabilize w/potassium sorbate (0.5 tsp/gal) & pot. metabisulphite (.25 tsp/6 gal)
Add cherries (washed, dried, frozen, vacuum packed and 'sous vide' sterilized), in hop bag w/1.25 tsp pectic enzyme.
Infuse 7 days, punching down daily.
Cold crash, 2 days.
Rack to keg & carbonate.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-07-08 19:37 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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