Blueberry Muffin Pale Sour - Beer Recipe - Brewer's Friend

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Blueberry Muffin Pale Sour

196 calories 21.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: wesbrews.com
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Friday March 22nd 2019
1.059
1.016
5.7%
18.3
9.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 54.4%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 11.7%
1.50 lb United Kingdom - Oat Malt1.5 lb Oat Malt 28 2 11.7%
0.75 lb Munich Dark 20L0.75 lb Munich Dark 20L 34 20 5.8%
0.75 lb American - Victory0.75 lb Victory 34 28 5.8%
0.50 lb American - Victory0.5 lb Victory 34 28 3.9%
8 oz Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.9%
6 oz Lactose (Milk Sugar)6 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.9%
12.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Mosaic28 g Mosaic Hops Pellet 11.3 Boil 15 min 18.25 33.3%
28 g Mosaic28 g Mosaic Hops Pellet 11.3 Boil 0 min 33.3%
28 g Mosaic28 g Mosaic Hops Pellet 11.3 Dry Hop Day 3 33.3%
84 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.50 g Citric acid Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 10 min.
2 each Lemon Zest Flavor Boil 1 min.
98 oz Blueberry Puree Flavor Secondary 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
78 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
78 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Profile taken from original posting.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 153 °F 60 min
1 gal Batch Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.26 g | 37 qt) 8.75 35  
Mash volume with grains (equipment estimates 10.22 g | 40.9 qt) 9.71 38.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.51 g | 30 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Original Recipe
https://wesbrews.com/2019/02/01/blueberry-muffin-ipa-tasting/

Modified
http://brewgr.com/recipe/64566/blueberry-muffin-ale-modified-wesbrewscom-recipe?public=true

Initial brew in 2019 without lemon zest or lactose and was very nice. Blueberries from Trader Joe's ("wild" Canadian). Added to fermentor frozen, but this only made the beer pink instead of purple like original and Modified versions.

2020 Changes. Reconfiguring the water additions a little bit. I will add zest of 2 lemons in late boil. I plan on cooking 1/2 of the blueberries (2 of 5 lbs) until better broken down and blending the remaining 3 lbs frozen in a sanitized food processor. Also, swapping out S04 for Ringwood as I heard good things on the escarpment webinar about the esters it produces. I'll oxygenate it well after pitching and ferment mostly open. Diacetyl rest because ringwood is a butter bomb (which I think will work ok here to have some residual "butter").

Copied this recipe and tweaked it a lot to accommodate philly sour. Added in dextrose for making acidity and then after a few days I will add the London yeast for english yeast character after a few days with the dry hop and fruit. Took out the maltodextrin and added back some of the lactose the original recipe had on Wesbrews.

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  • Last Updated: 2022-05-13 18:19 UTC