Belgian Blackberry Sour - Beer Recipe - Brewer's Friend

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Belgian Blackberry Sour

248 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 248 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Wednesday June 20th 2018
1.075
1.017
7.6%
22.7
10.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 73.8%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 12.3%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 6.2%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 3.1%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.1%
4 oz Belgian - Special B4 oz Special B 34 115 1.5%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hersbrucker2 oz Hersbrucker Hops Pellet 1.8 Boil 60 min 12.7 50%
1 oz Pacific Gem1 oz Pacific Gem Hops Pellet 14.2 Boil 5 min 9.98 25%
1 oz Pacific Gem1 oz Pacific Gem Hops Pellet 14.2 Boil 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
6 g Calcium Chloride Water Agt Mash 0 min.
3 g Baking Soda Water Agt Mash 0 min.
6 ml 88% Lactic Acid Water Agt Mash 0 min.
1 each Whirfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
3 lb Blackberry Puree Flavor Secondary 7 days
 
Yeast
Imperial Yeast - B64 Napoleon
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 284 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
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
4.98 gal Infusion -- 148 °F --
4.38 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.98 19.9  
Mash volume with grains 6.16 24.6  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 4.62 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.59 38.4
Equipment Profile Used: System Default
 
Notes

Mash and sparge, heat to a boil, chill to 110 then kettle sour using L. Plantarum
Maintain ambient temp of 100 in fermentation chamber for 48 hours

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  • Last Updated: 2019-07-09 01:24 UTC