Breezin' Blueberry Lemonade Kettle Sour - Beer Recipe - Brewer's Friend

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Breezin' Blueberry Lemonade Kettle Sour

160 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Yacht Rock Brewing
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Wednesday June 10th 2020
1.049
1.010
5.3%
36.6
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Pale 2-Row5 lb Pale 2-Row 37 1.8 47.6%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 28.6%
2.50 lb German - Wheat Malt2.5 lb Wheat Malt 37 2 23.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Barth-Haas - Triple Pearl1 oz Triple Pearl Hops Leaf/Whole 10.8 Boil 60 min 36.64 33.3%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop Day 4 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast nutrient Other Boil 15 min.
2 kg Blueberries (frozen) Flavor Primary 7 days
4 each Lemon skin Flavor Primary 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:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.2 oz       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal 166 -> 154 Strike 166 °F 154 °F 60 min
4.3 gal 185 -> 170 Batch Sparge 185 °F 170 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.68 14.7  
Mash volume with grains 4.52 18.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 4.49 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.55 22.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.55 g | 22.2 qt) 5.5 22  
Total: 8.16 32.7
Equipment Profile Used: System Default
 
Notes

After mashing, boil a few minutes with chiller then cool to 100F
Add ~20 mL Lactic acid to bring pH down to ~4.2
Dose with 6 probiotic pills (~100 million cells, advertised)
Seal and leave 12-24 hr @ 100F
Target pre-boil pH of about 3.4

Yeast subs: Wyeast 1007; Wyeast London Ale III

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  • Last Updated: 2023-06-16 04:46 UTC