Blueberry Smoothie Sour - Beer Recipe - Brewer's Friend

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Blueberry Smoothie Sour

187 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kirk George
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday May 22nd 2022
1.057
1.012
5.9%
32.3
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Brewers Malt 2-Row6 lb Brewers Malt 2-Row 37 1.8 46.2%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 30.8%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 7.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 15.4%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 15 min 14.72 25%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Whirlpool 45 min 17.57 75%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Gypsum Water Agt Mash 0 min.
11 lb Blueberry Puree Flavor Kegging 0 min.
4 oz Grahm Flavoring Flavor Kegging 0 min.
16 oz Marshmallows Flavor Boil 50 min.
1 lb Lactose Other Boil 50 min.
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Steeping 160 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.03 g | 36.1 qt) 9.88 39.5  
Mash volume with grains (equipment estimates 10.07 g | 40.3 qt) 10.92 43.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.61 g | 22.5 qt) 7 28  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.89 g | 27.6 qt) 5.5 22  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

5-22-2022
Mashed at 155 degrees for 60 minutes. added 3 tsp. Gypsum. Ph was 5.3 at mash out. Boiled for 2 minutes cooled to 85 degrees and added Lactobacillus sealed lid set heater to 85 degrees and insulated around pot at 2:30 pm.

1oz amarillo at 15 min. left in boil
3oz amarillo 45 min. whirlpool at 175 degrees

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  • Last Updated: 2022-05-24 22:25 UTC