Blackberry Sour Ale - Beer Recipe - Brewer's Friend

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Blackberry Sour Ale

226 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Monday July 31st 2017
1.068
1.017
6.7%
30.7
4.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb German - Bohemian Pilsner9.75 lb Bohemian Pilsner 38 1.9 68.4%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 28.1%
8 oz Rice Hulls8 oz Rice Hulls 0 0 3.5%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 60 min 22.51 33.3%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 10 min 8.16 33.3%
1 oz Bramling Cross1 oz Bramling Cross Hops Pellet 6.5 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Baking Soda Water Agt Mash 1 hr.
6 g Calcium Chloride Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
1 each Wirflock Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
3 lb Blackberries Flavor Secondary 7 days
7 each L. Plantarum Other Other 0 min.
 
Yeast
Imperial Yeast - G02 Kaiser
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 259 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.49 gal Infusion -- 150 °F 75 min
4.98 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.45 17.8  
Mash volume with grains 5.59 22.4  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.69 g | 18.8 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

Mash and sparge, bring up to a brief boil then chill to 110
kettle sour using L. Plantarum
Maintain ambient temp of 100 in fermentation chamber for 48 hours, aiming for a pH of 3.4
60 minute boil following hop schedule
Cool and pitch 1 pack of G02
Add blackberries at 7 day and allow at least 7 more days before crashing
I generally take fresh blackberries and sanitize them briefly in Starsan. I then freeze to break down the cell walls, thaw and gently mash in a sanitized bowl before adding to beer. I highly recommend using a hop bag to keep seeds out of the beer.

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  • Last Updated: 2018-09-14 21:02 UTC