Berry Sour Lady - Beer Recipe - Brewer's Friend

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Berry Sour Lady

90 calories 7.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.24 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Boxcar Brewing
Hop Utilization: 97%
Calories: 90 calories (Per 12oz)
Carbs: 7.2 g (Per 12oz)
Created: Tuesday August 20th 2024
1.028
1.004
3.2%
5.9
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb Briess - Pilsen Malt 2-Row4.25 lb Pilsen Malt 2-Row 37 1.2 55.7%
3.25 lb Canada Malting - WHITE WHEAT MALT3.25 lb WHITE WHEAT MALT 38.1 3.5 42.6%
2 oz Corn Sugar - Dextrose2 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 1.6%
7.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 2.3 Boil 60 min 4.45 50%
0.25 oz Northern Brewer - German Tettnang0.25 oz German Tettnang Hops Pellet 2 Boil 15 min 0.96 25%
0.25 oz Barth-Haas - Simcoe0.25 oz Simcoe Hops Pellet 11.6 Boil 1 min 0.48 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
0.99 g Gypsum Water Agt Mash 1 hr.
1.66 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.92 g Epsom Salt Water Agt Mash 1 hr.
0.15 g Canning Salt Water Agt Mash 1 hr.
0.09 g Baking Soda Water Agt Mash 1 hr.
0.09 ml Lactic acid Water Agt Mash 1 hr.
0.81 g Gypsum Water Agt Sparge 1 hr.
1.36 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
0.75 g Epsom Salt Water Agt Sparge 1 hr.
0.13 g Canning Salt Water Agt Sparge 1 hr.
12.50 oz Boysenberry Flavor Kegging 12 days
12.50 oz Blackberry Flavor Kegging 12 days
4 oz Vanilla extract Flavor Kegging 12 days
 
Yeast
Lallemand - Sourvisiae
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 3.32 psi       Temp: 34 °F       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
4.28 gal Strike 152 °F 152 °F 60 min
4.22 gal Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 2.3 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.3 qt/lb 4.31 17.3  
Mash volume with grains 4.91 19.7  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 4.12 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 7.24 29  
Volume increase from sugar/extract (late additions) 0.01 0  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 8.43 33.7
Equipment Profile Used: System Default
 
Notes

Ferment for 12 days

Flavor with Blackberry, Boysenberry, Vanilla

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  • Last Updated: 2024-09-19 19:50 UTC