Sour Series #1 - Kettle Sour Blueberry Saison - Beer Recipe - Brewer's Friend

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Sour Series #1 - Kettle Sour Blueberry Saison

216 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 75 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 216 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Thursday May 4th 2017
1.067
1.004
8.3%
6.0
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 45.4%
1 lb American - White Wheat1 lb White Wheat 40 2.8 11.3%
3 lb Cherry3 lb Cherry - (late boil kettle addition) 6.3 0 34%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 2.1%
10 oz Corn Sugar - Dextrose10 oz Corn Sugar - Dextrose 46 0.5 7.1%
8.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 30 min 4.75 50%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 5 min 1.23 50%
0.50 oz / $ 0.00
 
Yeast
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal mash in @ 162. Infusion -- 150 °F 60 min
2 gal mash out batch sparge Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.95 7.8  
Mash volume with grains 2.36 9.4  
Grain absorption losses -0.65 -2.6  
Remaining sparge water volume (equipment estimates 3.21 g | 12.8 qt) 2.41 9.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 4.3 g | 17.2 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.34 1.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.75 11  
Going into fermentor 2.75 11  
Total: 4.35 17.4
Equipment Profile Used: System Default
 
Notes

after mash, use citric/lactic acid to lower pH to ~4.5
boil for 15 minutes
cool to ~110F
pitch 5 caps of L. plantarum
wrap beer belt around kettle, check pH every 12 hours until hits ~3.5
proceed with boil from there

rack onto 3lb cherry pie filling in fermenter

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  • Last Updated: 2017-06-18 02:44 UTC