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Smoothie sour

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 29 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 335 calories (Per 500ml)
Carbs: 25.2 g (Per 500ml)

Created: Wednesday April 9th 2025

Original Gravity:

1.073

Final Gravity:

1.009

ABV (standard):

8.3%

IBU (tinseth):

21.2

SRM (morey):

5.3

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 kg	Crisp Malting - Extra Pale Maris Otter5.5 kg Extra Pale Maris Otter	37.5	2	52.4%
3.50 kg	Crisp Malting - Pale Wheat Malt3.5 kg Pale Wheat Malt	38.7	2	33.3%
1 kg	Flaked Oats1 kg Flaked Oats	33	2.2	9.5%
0.50 kg	German - Acidulated Malt0.5 kg Acidulated Malt	27	3.4	4.8%
10.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Centennial25 g Centennial Hops	Leaf/Whole	10	Boil	60 min	16.04	55.6%
20 g	Citra20 g Citra Hops	Leaf/Whole	11	Boil	10 min	5.12	44.4%
45 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Centennial (Leaf/Whole) 25 g Centennial (Leaf/Whole) Hops	16.04	55.6%
20 g	Citra (Leaf/Whole) 20 g Citra (Leaf/Whole) Hops	5.12	44.4%
45 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Infusion	70 °C	64 °C	60 min
Starting Mash Thickness: 2 L/kg

Other Ingredients

Amount	Name	Type	Use
2,600 g	Mango puree	Other	Kegging
2,000 g	Passion fruit puree	Flavor	Kegging
1,000 g	Peach puree	Flavor	Kegging

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	20 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 180 B cells required

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 180 B cells required

Wyeast - Pediococcus 5733

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	-
Optimum Temp:	16 - 35 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 180 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

After dry hop and fg reached beer racked back to kettle and pasteurised to 75C fruit puree added and kegged. Carbed to 2.7 volumes.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-04-11 13:13 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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