Rare Barrel Funk Berry Sour - Beer Recipe - Brewer's Friend

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Rare Barrel Funk Berry Sour

180 calories 10.8 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.01 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (steeping grains only)
Hop Utilization: 90%
Calories: 180 calories (Per 12oz)
Carbs: 10.8 g (Per 12oz)
Created: Monday January 22nd 2024
1.056
1.003
7.0%
8.3
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - DME Pilsen Light5 lb DME Pilsen Light 43 2 66.7%
1 lb Rahr - White Wheat1 lb White Wheat 39.1 3.2 13.3%
0.50 lb Weyermann - Spelt Malt0.5 lb Spelt Malt 36.6 5 6.7%
0.50 lb Weyermann - Vienna Malt0.5 lb Vienna Malt 37 3.5 6.7%
0.50 lb Briess - Brewers Oat Flakes / Flaked oats0.5 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 6.7%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Artisan - Galaxy0.3 oz Galaxy Hops Pellet 16.1 Boil 15 min 8.26 100%
0.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 lb Mixed berries (blue,black,rasp,straw) Flavor Primary 0 min.
2 lb Strawberries Flavor Secondary 30 days
3 lb Mixed Berries (blue,black,rasp) Flavor Secondary 30 days
1 lb DME Pilsen Light Other Secondary 0 min.
 
Yeast
rare barrell - Bootleg Biology FerMENTORS Series – The Rare Barrel
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.44 g | 25.8 qt) 5.94 23.8  
Mash volume with grains (equipment estimates 6.44 g | 25.8 qt) 6.14 24.6  
Grain absorption losses (steeping) -0.31 -1.3  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 6.51 g | 26 qt) 6.01 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume (equipment estimates 5 g | 20 qt) 5.25 21  
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.94 23.8
Equipment Profile Used: System Default
 
Notes

Pitch between 68-70 F and let free rise to 72F. Once it reaches 40% attenuation, allow fermentation temperature to rise to 75F until reaching a stable gravity close to 1.5 Plato (1.006).
When used as a secondary culture after a Sacch primary fermentation, acidification typically occurs within 6 months.

HOPS
Based on hop variety preference. A small boil addition of a low-AA hop to inhibit bacteria
0-5 IBU range: Should acidify within the first two weeks of fermentation.
5-15 IBU range: Should acidify within a couple of months.
15-30 IBU range: May take as long as 3-6 months to fully acidify.

Winding River Mixed Berries 4lb bag (strawberry, blackberry, raspberry, blueberry)
Frozen Strawberries 2lb bag
Wild Fruit Mix (Black, Blue, Rasp) 3lb bag

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  • Last Updated: 2024-04-09 00:04 UTC