Sour Blackberry Mosaic test batch - Beer Recipe - Brewer's Friend

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Sour Blackberry Mosaic test batch

185 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Cupcake
Hop Utilization: 99%
Calories: 185 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Wednesday February 10th 2021
1.057
1.008
6.5%
32.5
4.8
5.3
37.36
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pilsner4.5 lb Pilsner 37 1.8 41.9%
3 lb American - White Wheat3 lb White Wheat $ 1.58 / lb
$ 4.74 		40 2.8 27.9%
3 lb Blackberry3 lb Blackberry - (late fermenter addition) $ 8.30 / lb
$ 24.90 		3.6 0 27.9%
4 oz Rice Hulls4 oz Rice Hulls 0 0 2.3%
10.75 lbs / $ 29.64
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Mosaic0.3 oz Mosaic Hops $ 2.09 / oz
$ 0.63 		Pellet 12.5 Boil 60 min 23.49 23.1%
1 oz Mosaic1 oz Mosaic Hops $ 2.09 / oz
$ 2.09 		Pellet 12.5 Hop Stand at 170 °F 20 min 9.05 76.9%
1.30 oz / $ 2.72
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Lactic acid Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
5 g Yeast Nutrient Other Mash 0 min.
3 g Ascorbic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
$ 5.00 / each
$ 5.00
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 5.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.6 oz       Temp: 68 °F       CO2 Level: 2.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.15 gal Strike 164 °F 152 °F 60 min
1.75 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 2.71 10.9  
Mash volume with grains 3.33 13.3  
Grain absorption losses -0.97 -3.9  
Remaining sparge water volume (equipment estimates 3.06 g | 12.2 qt) 2.51 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.55 g | 18.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 3.04 g | 12.2 qt) 3.5 14  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.46 g | 13.9 qt) 3 12  
Total: 5.22 20.9
Equipment Profile Used: System Default
 
Notes

First attempt at a sour fruit beer.

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  • Last Updated: 2021-02-15 14:10 UTC