3bbl blackberry sour - Beer Recipe - Brewer's Friend

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3bbl blackberry sour

117 calories 10 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 91 gallons (fermentor volume)
Pre Boil Size: 97.1 gallons
Post Boil Size: 95.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 117 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created: Thursday April 24th 2025
1.036
1.006
4.0%
6.6
2.9
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
90 lb Avangard - Pilsner90 lb Pilsner 37.3 1.7 64.3%
45 lb Avangard - Wheat45 lb Wheat 38.2 2 32.1%
5 lb Rice Hulls5 lb Rice Hulls 0 0 3.6%
140 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Willamette8 oz Willamette Hops Pellet 4.5 Boil 30 min 6.57 50%
8 oz Willamette8 oz Willamette Hops Pellet 4.5 Boil 0 min 50%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
44 lb blackberry puree Flavor Primary 7 days
 
Yeast
Apex - San Diego (Chico) Yeast
Amount:
165 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1088 B cells required
Apex - Apex - Special Sour
Amount:
500 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
60 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1088 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.77 psi       Temp: 37 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Colonial Beach Brewing Water Summer 2021
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
55.75 gal Strike 158 °F 148 °F 60 min
54 gal Sparge 164 °F 160 °F --
Starting Mash Thickness: 1.45 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 93.1 gal (372.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 81.1 gal (324.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 61.95 gal (247.8 qt). Suggest reducing strike water volume to 0.8 gal (3.2 qt) and adding 49.95 gal (199.8 qt) sparge/top-off. 50.75 203  
Strike water volume at mash thickness of 1.45 qt/lb 50.75 203  
Mash volume with grains 61.95 247.8  
Grain absorption losses -17.5 -70  
Remaining sparge water volume (equipment estimates 60.1 g | 240.4 qt) 64.1 256.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 93.1 g | 372.4 qt) 97.1 388.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil Volume (equipment estimates 91 g | 364 qt) 95.5 382  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 95.5 g | 382 qt) 91 364  
Total: 114.85 459.4
Equipment Profile Used: System Default
 
Notes

pitch apex special sour. at pH around 3.8-4, pitch san diego ale. hopefully around day 4. when gravity hits 1.015, add 44lb blackberry puree and ferment to 1.006-8 ideally. see what happens

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  • Last Updated: 2025-04-24 19:44 UTC