Blueberry Sour_2 - Beer Recipe - Brewer's Friend

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Blueberry Sour_2

104 calories 11.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 56.8 liters (fermentor volume)
Pre Boil Size: 57.8 liters
Post Boil Size: 56.8 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 104 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created: Saturday February 18th 2023
1.034
1.009
3.4%
0.0
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Barrett Burston - Wheat Malt7 kg Wheat Malt 35.4 1.8 58.3%
5 kg Gladfield - Raw Barley5 kg Raw Barley 28 2 41.7%
12 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 L Blueberry puree Flavor Secondary 4 days
3 tsp Helveticus bacteria Other Primary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.23 L. Suggest reducing initial water volume to 45.4 L and adding 12.83 L sparge/top-off.  
Strike water volume at mash thickness of 2 L/kg 24
Mash volume with grains 31.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 47.1 L) 46.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 58.2 L) 57.8
Boil off losses -1.4
Post boil Volume 56.8
Going into fermentor 56.8
Total: 70.7  
Equipment Profile Used: System Default
 
Notes

Mash and boil as per usual then add lacto in fermenter and after 4 days add yeast and hops. Live bacteria is intended here. Add puree in keg and cold crash immediately and carb.

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  • Public: Yup, Shared
  • Last Updated: 2023-02-18 13:13 UTC