Blackberry Sour IPA Beer Recipe | BIAB Mixed-Fermentation Sour Beer | Brewer's Friend

Blackberry Sour IPA

192 calories 20.2 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sam Merritt
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Thursday July 30th 2020
1.058
1.015
5.6%
34.3
4.5
n/a
n/a
Want no ads? Go Premium and unlock all our brewing tools!
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - White Wheat5.5 lb White Wheat 40 2.8 34.4%
5.50 lb US - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 34.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
4 lb Blackberry4 lb Blackberry - (late fermenter addition) 3.6 0 25%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Whirlpool 0 min 17.3 25%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 17.02 25%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 50%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Wyeast - Beer Nutrient Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
Imperial Yeast - A20 Citrus
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
67 - 80 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Add lactic acid in mash to drop ph to ~4.6. Kettle sour until desired ph/sourness is reached (ph around 3.4). Re-heat soured wort to kill lacto, lower temp for whirlpool, lower temp to pitching range, and pitch yeast. Hold in primary until final OG is reached, rack to secondary over blended blackberries. After 24-48 hours on blackberries, add dry hop. Let beer sit for 48-72 more hours then keg and condition.

Recipe Picture
Last Updated and Sharing
 
423
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-02 17:55 UTC
NEW Water Requirements:
Blackberry Sour IPA
Equipment Profile Used

System Default

Close
Print
Water Requirements:
Blackberry Sour IPA
Close
Print
Recipe Cost $ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $ Cost %
Fermentables $
Steeping Grains
(Extract Only)		 $
Hops $
Yeast $
Other $
Cost Per Barrel $ 0.00
Cost Per Pint $ 0.00
Total Cost $ 0.00
Ok
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top
Want no ads? Go Premium and unlock all our brewing tools!
Copyright © 2007-2024 Brewer's Friend, Inc. - Send Feedback - Terms - RSS Feed - Do Not Sell or Share My Personal Information