Berried Sour - Beer Recipe - Brewer's Friend

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Berried Sour

243 calories 25.7 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 24 gallons (ending kettle volume)
Pre Boil Size: 31.5 gallons
Pre Boil Gravity: 13.7 °P (recipe based estimate)
Efficiency: 78% (steeping grains only)
Calories: 243 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Wednesday February 10th 2021
17.7 °P
4.9 °P
7.1%
4.0
10.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 lb Briess - Pilsen Malt 2-Row50 lb Pilsen Malt 2-Row 37 1.2 80.6%
6 lb American - Special Roast6 lb Special Roast 33 50 9.7%
6 lb Munich - Light 10L6 lb Munich - Light 10L 33 10 9.7%
62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.11 oz Yakima Valley Hops - NZ Nelson Sauvin0.114 oz NZ Nelson Sauvin Hops Pellet 12 Boil 60 min 1.03 11.6%
0.22 oz Mosaic0.223 oz Mosaic Hops Pellet 12.5 Boil 30 min 1.61 22.7%
0.65 oz Barth-Haas - Enigma0.645 oz Enigma Hops Pellet 13.5 Boil 5 min 1.31 65.7%
0.98 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 tbsp Citric acid Water Agt Boil 10 min.
200 oz Mixed Berries Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 564 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 155 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 25.54 gal (102.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 13.54 gal (54.15 qt) sparge/top-off.    
Water added to kettle 39.25 157  
Grain absorption losses (steep / mash) -7.75 -31  
Pre boil volume (equipment estimates 25.54 g | 102.1 qt) 31.5 126  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil volume (equipment estimates 29.96 g | 119.9 qt) 24 96  
Estimated amount in fermentor 24 96  
Total: 39.25 157
Equipment Profile Used: System Default
"Berried Sour" Fruit Lambic beer recipe by Alecespn. Extract, ABV 7.06%, IBU 3.95, SRM 10.63, Fermentables: (Pilsen Malt 2-Row, Special Roast, Munich - Light 10L) Hops: (NZ Nelson Sauvin, Mosaic, Enigma) Other: (Citric acid, Mixed Berries)
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  • Public: Yup, Shared
  • Last Updated: 2021-02-10 17:43 UTC