Blackcurrent Sour Ale - Beer Recipe - Brewer's Friend

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Blackcurrent Sour Ale

188 calories 17.3 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 30 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22.66 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Colin Churchward
Calories: 188 calories (Per 500ml)
Carbs: 17.3 g (Per 500ml)
Created: Sunday September 10th 2023
1.041
1.008
4.3%
12.9
5.8
5.4
5.41
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.15 kg Bestmalz - BEST Pilsen2.15 kg BEST Pilsen 37 3.57 43%
1.30 kg Currant, black1.3 kg Currant, black - (late fermenter addition) 4.2 26%
650 g Flaked Wheat650 g Flaked Wheat £ 3.10 / kg
£ 2.02 		34 2 13%
500 g Crisp Malting - Dextrin Malt500 g Dextrin Malt £ 2.68 / kg
£ 1.34 		36.8 1.8 10%
400 g Flaked Oats400 g Flaked Oats £ 1.35 / kg
£ 0.54 		33 2.2 8%
5,000 g / £ 3.90
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Charles Faram - Challenger12 g Challenger Hops £ 0.03 / g
£ 0.36 		Pellet 6.5 Boil at 100 °C 30 min 8.99 37.5%
20 g Bramling Cross20 g Bramling Cross Hops £ 0.04 / g
£ 0.80 		Pellet 6.5 Boil at 100 °C 5 min 3.89 62.5%
32 g / £ 1.16
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Part I £ 0.15 / tsp
£ 0.15 		Other Boil 10 min.
4 ml Lactic acid £ 0.04 / ml
£ 0.14 		Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) £ 0.01 / g
£ 0.02 		Water Agt Mash 0 min.
2 g Epsom Salt £ 0.02 / g
£ 0.03 		Water Agt Mash 0 min.
2 g Gypsum £ 0.01 / g
£ 0.02 		Water Agt Mash 0 min.
£ 0.36
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.74 bar       Temp: 4 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Brita filtered tap water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59.2 8.5 21 85.6 102.1 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.6 L Temperature Temperature 66 °C 62 °C 60 min
Mash Out Temperature 65 °C 75 °C 10 min
7.7 L Sparge Sparge 78 °C 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.1
Mash volume with grains 13.5
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 15.5 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22 L) 22.7
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 20.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.5 L) 19
Total: 27.3  
Equipment Profile Used: System Default
 
Notes

Blackcurrent Fruited Sour Beer


Water

Water should be filtered to remove alkalinity. This will help lower the pH during souring.

Malt

Lager malt used as base with dextrin malt to provide some body. Wheat and oats also added for extra body. Recommend to add oat husks or rice hulls aid recirculation.

Hops

Low bitterness with some Bramling Cross added at the end of the boil to give some fruit flavour.

Fruit

Fruit can be taken from the allotment and frozen before adding. It must be added after fermentation has slowed. The existing yeast settled at the bottom of the FV, should be removed before adding fruit. Defrost fruit overnight in fridge, mashed with potato masher and heated to a boil and cool. Add fruit in sanitised hop bags and gently stir.

Yeast

Double the normal amount of yeast should be pitched directly. Ferment will be slower than normal yeast. Lactic acid production will occur at the start of fermentation. Acidification can be increased by adding corn sugar to the boil. Ferment at 24C and increase to 25 C when in last 5 gravity points.

Packaging

Closed gravity transfer to a corny keg. This yeast is not recommended for bottle conditioning. Carb to 2.4 vol CO2 and serve cold.

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  • Last Updated: 2023-10-08 12:43 UTC