Blackberry Cobbler sour - Beer Recipe - Brewer's Friend

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Blackberry Cobbler sour

283 calories 28.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 283 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Friday October 9th 2020
1.085
1.021
8.4%
26.0
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Golden Promise11 lb Golden Promise 37 3 63.5%
2 lb Gladfield - Big O, Malted Oats2 lb Big O, Malted Oats 27.5 2.28 11.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.6%
2 lb Unmalted Wheat2 lb Unmalted Wheat 36 2 11.6%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 1.8%
17.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Citra1.3 oz Citra Hops Pellet 11 Whirlpool 5 min 10.71 16.3%
1.30 oz El Dorado1.3 oz El Dorado Hops Pellet 15.7 Whirlpool 5 min 15.29 16.3%
2.70 oz el dorado2.7 oz el dorado Hops Pellet 15.7 Dry Hop 5 days 33.8%
2.70 oz Citra2.7 oz Citra Hops Leaf/Whole 11 Dry Hop 5 days 33.8%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 lb lactose Flavor Boil 10 min.
9 lb blackberries Flavor Secondary 0 min.
0.25 oz Vanilla Bean Flavor Secondary 5 days
0.30 oz Chinese cassia bark Flavor Whirlpool 5 min.
0.70 oz Chinese Cassia Bark Flavor Secondary 5 days
 
Yeast
- Omega Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2      
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.49 26  
Mash volume with grains (equipment estimates 7.78 g | 31.1 qt) 7.88 31.5  
Grain absorption losses -2.16 -8.7  
Remaining sparge water volume 2.42 9.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.5 26  
Boil off losses -1.5 -6  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.1 -0.4  
Top off amount 0.1 0.4  
Going into fermentor 5 20  
Total: 8.91 35.7
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
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).

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  • Last Updated: 2020-10-09 18:40 UTC