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Fruit Sour

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fleeting Moment of Clarity Brewing
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)

Created: Thursday February 27th 2020

Original Gravity:

1.053

Final Gravity:

1.015

ABV (standard):

5.0%

IBU (tinseth):

18.7

SRM (morey):

4.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.20 lb	American - Pilsner3.2 lb Pilsner	37	1.8	53.3%
1.80 lb	American - White Wheat1.8 lb White Wheat	40	2.8	30%
1 lb	US - Pale 2-Row1 lb Pale 2-Row	37	1.8	16.7%
6 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops		Pellet	3.5	Boil	30 min	18.68	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops		18.68	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.66 gal	strike temp 164F	Strike	164 °F	152 °F	60 min
3.75 gal		Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 each	campden tablet		Water Agt	Mash	0 min.
2.56 ml	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Fermentis - Safbrew - Specialty Ale Yeast T-58

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 74 B cells required

Omega Yeast Labs - Lactobacillus Blend OYL-605

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	N/A
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 74 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

saint joseph city water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
44	11	9	22	32	109
Mash Chemistry and Brewing Water Calculator

Notes

internet says in general water profile for a sour doesn't matter, so will use straight city water out of the tap with 1/2 campden tablet to get rid of chloramines.

Once the preboil wort has been collected, bring the wort to a boil for 5 minutes to sanitize it. Cool with chiller to 75-95F. Add lacto, use saran wrap to cover the wort and keep oxygen out. Place lid on boil pot and move to heated area under patio table that has been enclosed and electric heater under. Set heater temp to 75-90F.

Let wort set for up to three days. After two days measure pH, target for pronounced sour target 3.2-3.4.

Bring wort back to boil to kill lacto. Add 1 oz Tettnand hops. Boil 60 min.

Chill and transfer to carboy, aerate and add yeast as typical.

substituted Saaz for Tetnanger hops in batch #2

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-08-14 17:00 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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