BS IPA (blackberry sour) - Beer Recipe - Brewer's Friend

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BS IPA (blackberry sour)

228 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 85 min
Batch Size: 12.69 gallons (ending kettle volume)
Pre Boil Size: 14.46 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Pete Brothers Brewing
No Chill: 30 minute extended hop boil time
Calories: 228 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Wednesday September 16th 2020
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OG: 1.064 FG: 1.016 ABV: 6.2% IBU: 21

1.068
1.022
6.1%
22.3
5.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 lb Unmalted Wheat2.6 lb Unmalted Wheat 36 2 4.8%
2.80 lb Proximity - Malted Oats2.8 lb Malted Oats 29.9 2.5 5.2%
2.60 lb Flaked Oats2.6 lb Flaked Oats 33 2.2 4.8%
17.20 lb United Kingdom - Golden Promise17.2 lb Golden Promise 37 3 32%
2.60 lb Flaked Wheat2.6 lb Flaked Wheat 34 2 4.8%
2.80 lb Lactose (Milk Sugar)2.8 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 0.9%
22 lb Blackberry22 lb Blackberry - (late fermenter addition) 3.6 0 40.9%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 1.2%
53.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.60 oz Citra2.6 oz Citra Hops Pellet 11 Whirlpool at 180 °F 0 min 5.4 16.3%
2.60 oz El Dorado2.6 oz El Dorado Hops Pellet 16.5 Whirlpool at 180 °F 0 min 8.1 16.3%
5.40 oz Citra5.4 oz Citra Hops Pellet 11 Dry Hop at 70 °F 5 days 3.51 33.8%
5.40 oz El Dorado5.4 oz El Dorado Hops Pellet 16.5 Dry Hop at 70 °F 5 days 5.26 33.8%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 oz Cinnamon stick Spice Whirlpool 0 min.
1.40 oz Cinnamon stick Spice Primary 0 min.
0.50 oz Vanilla Bean Spice Primary 0 min.
8 g Gypsum Water Agt Mash 0 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 598 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 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
8.84 gal Strike 169 °F 155 °F 45 min
16 qt Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.82 gal (59.26 qt). Suggest reducing initial water volume to 11.78 gal (47.12 qt) and adding 2.82 gal (11.26 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 9.04 36.2  
Mash volume with grains 11.35 45.4  
Grain absorption losses -3.62 -14.5  
Remaining sparge water volume 9.29 37.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.59 g | 58.4 qt) 14.46 57.8  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -2.13 -8.5  
Post boil volume (equipment estimates 12.56 g | 50.2 qt) 12.69 50.8  
Hops absorption losses (whirlpool, hop stand) -0.2 -0.8  
Estimated amount in fermentor 12.5 50  
Total: 18.33 73.3
Equipment Profile Used: System Default
 
Notes

We messed up by adding too much where without adding rice hulls. The mash all stuck together allowing much our sparge water to go right down the sides. This left us with a lower original gravity than expected: 1.060

The souring process proved difficult with ph test strips. We couldn't get an accurate reading on our acidity and I don't think our beer turned out as sour as we wanted. (we only soured it for 18 hours)

Mash the grains at 155°F (68°C) for 45 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 60 minutes. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes.

Do not introduce the whirlpool hops at the first whirlpool, as they will inhibit the Lactobacillus blend. Pre-acidify the wort to a pH of 4.5, then chill the wort to 95°F (35°C) and pitch the Lactobacillus blend. There’s no need to hold the heat at 95°F (35°C), but don’t allow it to drop much below 75°F (24°C). After a pH of 3.2–3.3 is obtained, reheat the wort to 180°F (82°C) and follow the hopping schedule for the second whirlpool. After the whirlpool, rest for 15 minutes, then chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the British Ale yeast.

Hold fermentation at 68°F (20°C) for 24 hours once signs of fermentation are visible. Allow the temperature to rise to 70°F (21°C) during the remainder of fermentation, following the dry-hop schedule. After adding the vanilla and blackberries, allow the berries to ferment out at 70°F (21°C).

HOPS AND ADDITIONS SCHEDULE
2.8 lb (635 g) lactose at 10 minutes
2.6 oz (37 g) Citra [12.2% AA] at 2nd whirlpool for 5 minutes
2.6 oz (37 g) El Dorado [15% AA] at 2nd whirlpool for 5 minutes
.8 oz (11 g) Chinese cassia bark at 2nd whirlpool for 5 minutes
5.4 oz (77 g) Citra [12.2% AA] at dry hop for 5 days
5.4 oz (77 g) El Dorado [15% AA] at dry hop for 5 days
1.4 oz (20 g) Chinese cassia bark at dry hop for 5 days
.5 oz (7 g) vanilla beans for 5 days
22 lb (4.1 kg) blackberries for 5 days

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  • Last Updated: 2021-05-22 16:26 UTC