Type: All Grain
Batch Size: 7.00 gal
Boil Size: 10.33 gal
Boil Time: 60 min
End of Boil Vol: 8.33 gal
Final Bottling Vol: 6.00 gal
Fermentation: Ale, Single Stage
Date: 2024-08-03
Brewer: Alex Deacon
Asst Brewer:
Equipment: BrewEasy 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 78.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
12.00 gal 2019 SF Water Profile Water 1 - -
15.00 g Calcium Chloride (Mash) Water Agent 2 - -
15.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - -
10.00 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - -
5 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 5 41.7 % 0.39 gal
3 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 6 25.0 % 0.23 gal
0.33 oz Hallertau Tradition [6.10 %] - Boil 60.0 min Hop 7 6.2 IBUs -
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - -
2 lbs Mango [Primary] Fruit 9 16.7 % 0.23 gal
2 lbs Passion Fruit [Primary] Fruit 10 16.7 % 0.23 gal
4.0 pkg Wildbrew Philly Sour (Lallemand #- ) [50.28 ml] Yeast 11 - -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.033 SG
Est Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 3.7 %
Bitterness: 6.2 IBUs
Est Color: 8.8 SRM
Measured Original Gravity: 1.028 SG
Measured Final Gravity: 1.007 SG
Actual Alcohol by Vol: 2.7 %
Calories: 90.4 kcal/12oz

Mash Profile

Mash Name: Brew Easy Mash @ 150 (Medium Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.26
Measured Mash PH: 5.40
Total Grain Weight: 12 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Dough In Add 11.67 gal of water at 154.3 F 150.0 F 10 min
RIMS Mash Heat to 150.0 F over 4 min 150.0 F 60 min
Mash Out Heat to 172.0 F over 5 min 172.0 F 15 min

Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes:

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes


PH Tests
* Mash Reading : 5

Dough In
* Strike Temp: 155*F
* Start: 10:18 @ 150 *F
* Stop: 10:33 @ 150 *F

Mash
* Temp: 150*F
* Setting: 155*F
* GPM: 1.25
* Power %: 88%
* Start: 10:45 @ 151*F
11:00 @ 151*F
11:15 @ 151*F
11:30 @ 151*F
* End: 11:45 @ 167*F

Mash Out
* Temp: 168*F
* Setting: 172*F
* Rise: Start: 11:35, End: 11:45 @ 168
* Mash Out: Start: 11:45, End: 12:15

Sparge
* GPM: .5

Pre Boil Volumn: 10.5 G

Boil: 60 min Boil

* 60 min 13:05 .33 Hallautauer

Post Boil Volumn: 7G

Gravity
* Pre Boil: 1.022
* Original 1.028
* Final 1.007

Fermentation
* 6 G into Fermenter
* Start Temp is 65*F, set to 68*F
* Raised to 75*F
* Raised to 77*F

PH
* Aug 3 @ 7pm - PH: 5.5
* Aug 4 @ 11:30am - PH: 3.9
* Aug 4 @ 11:30am - PH: 3.3 (after fruit addition)
* Aug 9 @ 11:30am - PH: 3.2





—--
“Good” base recipe for Philly SOur
85% Pilsner, 10% flaked wheat, 5% flaked oat
RIMS mash 1 hour @ 65.5*C (150*F)
Terminal acidity in 2-4 days
terminal gravity in 10-14 days

Optimal fermentation is 22-27*C (71-80*F)
Pitching Warm (30*C, 86*F) and letting temp fall is OK
Do not let temp fall 72*F

optimal pitch rate : 1 - 1.5g per liter for lactic acid production

add fruit at end of acid fermentation and before alchocol fermentaiton. So 2-3 days into fermentation (early to mid) will also help rouse the yeast.
Adding glucose to drive more acid production up front.

OPTIONAL - Pitch a second yeast after primary souring. add second strain day 4 or day 5 (Belle Saison)


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