BlueBear-y Tails Sour - Beer Recipe - Brewer's Friend

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BlueBear-y Tails Sour

178 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craig Lowe
Calories: 178 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Saturday August 13th 2022
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OG: 1.055 FG: 1.000 ABV: 7.2% IBU: 0

1.055
1.007
6.3%
0.0
5.2
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pale Ale Malt 2-Row5 lb Pale Ale Malt 2-Row 36.8 3.5 47.6%
4 lb Briess - Wheat Malt, White4 lb Wheat Malt, White 39.1 2.5 38.1%
1 lb Grain Millers - Flaked Oats1 lb Flaked Oats 34.6 1.5 9.5%
8 oz Bestmalz - BEST Acidulated8 oz BEST Acidulated 35.9 2.81 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 0 min 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Corn Sugar Water Agt Mash 15 min.
1 each Whirlfloc Water Agt Mash 0 min.
0.27 lb Blue Berry Puree Water Agt Mash 5 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
6.56 gal Strike 152 °F 149 °F 60 min
Starting Mash Thickness: 2.5 qt/lb
Starting Grain Temp: 149 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 6.56 26.3  
Mash volume with grains 7.4 29.6  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 1.54 g | 6.2 qt) 1.5 6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

This yeast will likely produce lactic acid first and then start to ferment afterward. I pitched at 75°F and held steady the whole time. I added fruit and oak on day 5-6, nearly at terminal. Let sit on fruit for at least 5-7 days. Cold crash for 24-48 hours before transfer. I added a little Biofine to help settle pulp in suspension. The beer pours hazy with no pulp and a nice creamy head.

As mentioned in my post, this beer would benefit from a few more days of fruit and oak contact time. I added 4.5 pounds of fruit (1.5 cans), but I wouldn’t hesitate to add two full cans next time. I would also experiment with two oak spirals for more pronounced oak character.

(Based on https://hazyandhoppy.com/fruited-raspberry-sour-recipe-with-philly-sour/)

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  • Last Updated: 2022-11-04 19:30 UTC