Blueberry Milkshake Sour - Beer Recipe - Brewer's Friend

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Blueberry Milkshake Sour

169 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 169 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Friday April 1st 2022
1.052
1.007
5.9%
20.7
4.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Viking - Pilsner Malt5 lb Pilsner Malt 37 1.9 30.9%
5 lb Briess - White Wheat Raw5 lb White Wheat Raw 34.5 2 30.9%
1 lb Briess - Brewers Oat Flakes / Flaked oats1 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 6.2%
5 lb Blueberry5 lb Blueberry - (late fermenter addition) 4.95 0 30.9%
2.50 oz Cane Sugar2.5 oz Cane Sugar - (late fermenter addition) 46 0 1%
16.16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Challenger0.15 oz Challenger Hops Pellet 8.5 Boil 60 min 4.7 13%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 15 min 11.43 43.5%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 5 min 4.59 43.5%
1.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Lactose Other Boil 30 min.
7 ml Lactic acid Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1.75 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12 psi       Temp: 68 °F       CO2 Level: 0 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Mash in Strike 156 °F 152 °F 60 min
Mash Out Temperature -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.61 g | 14.4 qt) 3.06 12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

1.) Blueberry Puree: Crush 5 lbs of frozen wild blueberries and macerate with 2.5 oz of sugar for 24 hours. Add to Primary when the SG has dropped to the 1.016-1.018 range. This will restart/spike fermentation and help to scrub any oxygen that may get added with this late addition.

2.) Using 2 packets of the Philly Wild Sour yeast will create a very large pucker factor. The sweetness from the lactose will help smooth out some of that.

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  • Last Updated: 2022-04-02 11:26 UTC