Blackberry sour - Beer Recipe - Brewer's Friend

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Blackberry sour

302 calories 35.2 g 500 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: me
Calories: 302 calories (Per 500ml)
Carbs: 35.2 g (Per 500ml)
Created: Tuesday February 28th 2017
1.064
1.020
5.9%
28.5
5.1
5.7
119.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Viking - Pilsner Malt2.5 kg Pilsner Malt zł 6.90 / kg
zł 17.25 		37 1.9 46.3%
1 kg Bestmalz - BEST Wheat Malt1 kg BEST Wheat Malt zł 7.80 / kg
zł 7.80 		37.7 2.2 18.5%
1 kg FR - Blackberry1 kg Blackberry - (late fermenter addition) zł 58.85 / kg
zł 58.85 		6 0 18.5%
0.30 kg Flaked Oats0.3 kg Flaked Oats zł 6.00 / kg
zł 1.80 		33 2.2 5.6%
0.20 kg Viking - Caramel 30 Malt0.2 kg Caramel 30 Malt zł 9.00 / kg
zł 1.80 		34 11.8 3.7%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.7%
0.15 kg Flaked Rye0.15 kg Flaked Rye zł 8.00 / kg
zł 1.20 		36 2.8 2.8%
0.05 kg Weyermann - Acidulated0.05 kg Acidulated zł 21.00 / kg
zł 1.05 		27 3.4 0.9%
5.40 kg / zł 89.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops zł 0.17 / g
zł 1.70 		Pellet 12.4 Boil 50 min 20.45 25%
30 g Citra30 g Citra Hops Pellet 12.4 Boil 3 min 8.02 75%
40 g / zł 6.80
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Citric acid Water Agt Mash 1 days
0.50 each Whirlfloc zł 0.00 / each
zł 0.00 		Fining Boil 10 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
zł 28.00 / each
zł 28.00
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 176 B cells required
zł 28.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 86.3 g       Temp: 20 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
Targówek
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 18 25 80 240
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.38 L Flakes heated from 70C, boiled, and added to main mash Strike 71 °C 62 °C 40 min
Temperature 100 °C 72 °C 20 min
Temperature 100 °C 75 °C 5 min
17 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 1.8 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.8 L/kg 7.6
Mash volume with grains 10.3
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 18.3 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.8 L) 19
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 15
Going into fermentor 15
Total: 24.1  
Equipment Profile Used: System Default
"Blackberry sour" Fruit Beer recipe by me. All Grain, ABV 5.89%, IBU 28.47, SRM 5.09, Fermentables: ( Pilsner Malt, BEST Wheat Malt, Blackberry, Flaked Oats, Caramel 30 Malt, Lactose (Milk Sugar), Flaked Rye, Acidulated) Hops: (Citra) Other: (Citric acid, Whirlfloc)
Last Updated and Sharing
 
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  • Last Updated: 2024-04-04 11:48 UTC