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Pluot Sour Ale

Method: All Grain
Style: Berliner Weisse
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: EH
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)

Created: Sunday October 18th 2015

Original Gravity:

1.059

Final Gravity:

1.011

ABV (standard):

6.4%

IBU (tinseth):

29.3

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Belgian - Pilsner7 lb Pilsner	37	1.6	59.1%
4.50 lb	German - Wheat Malt4.5 lb Wheat Malt	37	2	38%
0.50 oz	American - Vienna0.5 oz Vienna	35	4	0.3%
5 oz	German - Acidulated Malt5 oz Acidulated Malt	27	3.4	2.6%
11.84 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	60 min	14.25	50%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Boil	30 min	15.06	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Hersbrucker (Pellet)	14.25	50%
1 oz	Styrian Goldings (Pellet)	15.06	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
0.9 gal	Sparge with 4.5 Gal RO	Fly Sparge	--	153 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2.50 lb	Pluots Dried		Flavor	Secondary	--

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
21	9	8	30	23	40
Add Salts to All waters. 0.5gm Gypsum, 1.3gm Mag Sulf, 0.5gm Calcium Chloride, 1.5gm Mag Chloride. Chalk 2.25gm. Target pH is 5.3. Sparge with 4.5 Gal RO (after Sour Mash) Collect 7 gallons boil til 5.5 gallons.
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 153F x 60 min then place mash in Pot and place saran wrap on surface and purge with C02 and seal lid with electrical tape. Apply heat belt at 110F. When 110 F stir in 1b crushed 2-row and re saran wrap and purge with co2 and reseal with electrical tape. Sour Mash for 24h (more time if want more tart). Place in Lauter Tun and sparge and boil as above. Add 2.5 dried Pluots and 3/4 tsp pectinase to secondary x 2 weeks. Keg.
Really good brew. Need to sour more than 24h next time. Cheers.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-04-10 15:51 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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