Blueberry Sour - Beer Recipe - Brewer's Friend

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Blueberry Sour

126 calories 9.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 126 calories (Per 12oz)
Carbs: 9.7 g (Per 12oz)
Created: Monday August 29th 2022
1.039
1.005
4.5%
5.0
2.9
n/a
12.16
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Avangard - Pilsner4 lb Pilsner 37.3 1.7 27.8%
3.87 lb Weyermann - Pale Wheat3.87 lb Pale Wheat 36 2 26.9%
4 lb Blueberry4 lb Blueberry - (late fermenter addition) $ 0.19 / oz
$ 12.16 		4.95 0 27.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.5%
1 lb Strawberry1 lb Strawberry - (late fermenter addition) 3.15 0 7%
1 lb Raspberry, black1 lb Raspberry, black - (late fermenter addition) 2.8 0 7%
14.37 lbs / $ 12.16
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Belma1 oz Belma Hops Pellet 9.4 Boil 1 min 1.61 33.3%
1 oz BSG - Mosaic1 oz Mosaic Hops Pellet 10.9 Boil 1 min 1.86 33.3%
1 oz Comet1 oz Comet Hops Pellet 8.7 Boil 1 min 1.49 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc tablet Fining Boil 15 min.
 
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) 71 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
4 gal Infusion 152 °F 149 °F 60 min
4 gal Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.66 14.6  
Mash volume with grains 4.33 17.3  
Grain absorption losses -1.05 -4.2  
Remaining sparge water volume (equipment estimates 5.5 g | 22 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 6.25 25  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.55 30.2
Equipment Profile Used: System Default
 
Notes

Fermentation:

  • pitch yeast around 85 F
  • ferment around 68 F until SG ~ 1.016
  • add fruit at this point
    Ferment for another 1-2 weeks or until FG is stable
  • keg, carbonate, and enjoy
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-09-05 19:47 UTC