Blackberry sour (rev 1) - Beer Recipe - Brewer's Friend

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Blackberry sour (rev 1)

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Wednesday August 24th 2022
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OG: 1.056 FG: 1.013 ABV: 5.6% IBU: 13

1.050
1.010
5.2%
14.8
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,500 g Bestmalz - BEST Pale ale2500 g BEST Pale ale 38.1 2.81 49%
1,500 g Bestmalz - BEST Wheat Malt1500 g BEST Wheat Malt 37.7 2.2 29.4%
400 g Flaked Oats400 g Flaked Oats 33 2.2 7.8%
200 g German - Acidulated Malt200 g Acidulated Malt 27 3.4 3.9%
250 g Corn Sugar - Dextrose250 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.9%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.9%
5,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Monroe15 g Monroe Hops Pellet 2.5 Boil 60 min 4.26 33.3%
30 g Barbe Rouge30 g Barbe Rouge Hops Pellet 8.5 Boil 10 min 10.5 66.7%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3,000 g blackberry, pulped Other Primary 14 days
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 175       Temp: 20 °C       CO2 Level: 2.25 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
25 L Temperature 66 °C 62 °C 35 min
25 L Temperature 62 °C 72 °C 25 min
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.8
Mash volume with grains 19.8
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 19.3 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.6 L) 28.4
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 33.9  
Equipment Profile Used: System Default
"Blackberry sour (rev 1)" Fruit Beer recipe by EnemyNL. All Grain, ABV 5.22%, IBU 14.75, SRM 3.92, Fermentables: (BEST Pale ale, BEST Wheat Malt, Flaked Oats, Acidulated Malt, Corn Sugar - Dextrose, Lactose (Milk Sugar)) Hops: (Monroe, Barbe Rouge) Other: (blackberry, pulped)
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  • Public: Yup, Shared
  • Last Updated: 2022-09-05 06:10 UTC