Raspberry and Blueberry Sour - Beer Recipe - Brewer's Friend

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Raspberry and Blueberry Sour

164 calories 15.2 g 12 oz
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Beer Stats
Method: Extract
Style: Lambic
Boil Time: 30 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Friday June 1st 2018
1.050
1.010
5.4%
7.1
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 83.3%
3.20 oz Dry Malt Extract - Wheat3.2 oz Dry Malt Extract - Wheat 42 3 16.7%
1.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Brewmaster - Czech Saaz0.25 oz Czech Saaz Hops Pellet 3 Boil 15 min 7.05 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Rasberries Flavor Secondary 14 days
8 oz Blueberries Flavor Secondary 14 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 16 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
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.67 g | 6.7 qt) 0.91 3.6  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 1.76 g | 7 qt) 1 4  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 1 4  
Going into fermentor 1 4  
Total: 0.91 3.6
Equipment Profile Used: System Default
 
Notes

Bring water to a boil. Annd in all of the DME. Stir and maintain a temp of about 170 for 15 minutes. Then, let the water cool down to 110. Added 1.5 oz of Lactobacillus for 36 hours prior to boil. Attempted to keep temp between 90-100. Occasional drops to 75. pH 3.8-4.0 before boil. OG: 1.052

Edit: I wish I would have kept the temperature a little more stable, but I don't have the equipment for it and it dropped in temp several times. Next time I think I'll wait 48 hours instead of 36. Tried it on bottling day and it was a little tart, but more like a Berliner Weisse than a true sour. I threw in some live Lacto before I bottled, so I'll open up another bottle in a few months to see how it's doing. Right now, it's a tart, fruity, and pretty tasty summer beer. I think I would use at least a little bit of specialty grains next time to give it a little more depth. Even just a little bit of 2-row would help.

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  • Last Updated: 2018-11-12 20:07 UTC