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BPV

131 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 2.75 gallons (ending kettle volume)
Pre Boil Size: 3.35 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 67% (ending kettle)
Source: Fats Schindee
Calories: 131 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Monday May 11th 2020
1.039
1.015
3.1%
0.0
3.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 lb American - Red Wheat1.75 lb Red Wheat 38 2.5 43.8%
1 lb German - Pilsner1 lb Pilsner 38 1.6 25%
8 oz Rolled Oats8 oz Rolled Oats 33 2.2 12.5%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 12.5%
3 oz Crisp Malting - Caramalt 15L3 oz Caramalt 15L 32.7 17.5 4.7%
1 oz German - Acidulated Malt1 oz Acidulated Malt 27 3.4 1.6%
64 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Pacific Gem2 oz Pacific Gem Hops Pellet 14.2 Dry Hop 3 days 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 5 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
5 lb Blackberries Flavor Secondary 14 days
32 oz Pomegranate juice Flavor Secondary 14 days
0.50 each Vanilla bean Flavor Secondary 14 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.82 psi       Temp: 37 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.3 qt BIAB no sparge Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.04 16.2  
Mash volume with grains 4.32 17.3  
Grain absorption losses -0.44 -1.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.21 g | 16.8 qt) 3.35 13.4  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 1.89 g | 7.6 qt) 2.75 11  
Estimated amount in fermentor 2.75 11  
Total: 4.04 16.2
Equipment Profile Used: System Default
 
Notes

BPV = Blackberry Pomegranate Vanilla.
Going for a “milkshake” style sour, using lactose, rolled oats, and vanilla for mouthfeel, as well as a higher mash temp and some Crystal malt to leave some residual sweetness to balance the sour.

Pre-acidify with Lactic Acid down to a pH of 4.5 or so before starting the souring process. Kettle sour with Goodbelly (blackberry pomegranate flavor, natch! That’s actually where I got the flavor combo idea, since they were out of the mango flavor I usually use). Not doing a second boil on this one to kill the lacto (though you can if you prefer)... just pitch the Goodbelly around 95-100°F and leave until drops to 68° or so, then add the 1056 (or other neutral yeast) and ferment out. Then rack into secondary on to blackberries (frozen then thawed), pomegranate juice, and half of a vanilla bean (split and scraped; or can use 1 tsp extract). Dry hop just prior to packaging.

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  • Last Updated: 2020-05-29 16:19 UTC