Fall Sour - Beer Recipe - Brewer's Friend

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Fall Sour

180 calories 16.7 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: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jack Pendergast
Hop Utilization: 97.2419%
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Thursday September 9th 2021
1.055
1.011
5.7%
9.4
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner $ 0.00 / lb
$ 0.00 		37 1.8 66.7%
4 lb Blackberry4 lb Blackberry - (late fermenter addition) 3.6 0 26.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Lemondrop2 oz Lemondrop Hops $ 0.00 / oz
$ 0.00 		Pellet 6 Boil 5 min 7.95 66.7%
1 oz Citra1 oz Citra Hops $ 0.00 / oz
$ 0.00 		Pellet 11 Boil 1 min 1.46 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Berliner Weisse Blend WLP630
Amount:
2 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.44 psi       Temp: 40 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 6.25 25  
Mash volume with grains 7.05 28.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 2.28 g | 9.1 qt) 2.17 8.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.42 33.7
Equipment Profile Used: System Default
"Fall Sour" Fruit Lambic beer recipe by Jack Pendergast. All Grain, ABV 5.73%, IBU 9.4, SRM 3.43, Fermentables: (Pilsner, Blackberry, Corn Sugar - Dextrose) Hops: (Lemondrop, Citra) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Salt, Baking Soda, Lactic acid)
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  • Last Updated: 2022-01-09 19:52 UTC