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Sour Blackberry Mosaic test batch

Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Cupcake
Hop Utilization: 99%
Calories: 185 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)

Created: Wednesday February 10th 2021

Original Gravity:

1.057

Final Gravity:

1.008

ABV (standard):

6.5%

IBU (tinseth):

32.5

SRM (morey):

4.8

Mash pH

5.3

Cost $

37.36

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4.50 lb	American - Pilsner4.5 lb Pilsner		37	1.8	41.9%
3 lb	American - White Wheat3 lb White Wheat	$ 1.58 / lb $ 4.74	40	2.8	27.9%
3 lb	Blackberry3 lb Blackberry - (late fermenter addition)	$ 8.30 / lb $ 24.90	3.6	0	27.9%
4 oz	Rice Hulls4 oz Rice Hulls		0	0	2.3%
10.75 lbs / $ 29.64

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.30 oz	Mosaic0.3 oz Mosaic Hops	$ 2.09 / oz $ 0.63	Pellet	12.5	Boil	60 min	23.49	23.1%
1 oz	Mosaic1 oz Mosaic Hops	$ 2.09 / oz $ 2.09	Pellet	12.5	Hop Stand at 170 °F	20 min	9.05	76.9%
1.30 oz / $ 2.72

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.30 oz	Mosaic (Pellet)	$ 2.09 / oz $ 2.72	32.54	100%
1.30 oz / $ 2.72

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.15 gal	Strike	164 °F	152 °F	60 min
1.75 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
3 ml	Lactic acid	Water Agt	Mash	0 min.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Salt	Water Agt	Mash	1 hr.
5 g	Yeast Nutrient	Other	Mash	0 min.
3 g	Ascorbic acid	Water Agt	Mash	0 min.

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:	$ 5.00 / each $ 5.00
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	68 - 77 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 56 B cells required

$ 5.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.6 oz Temp: 68 °F CO₂ Level: 2.9 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

First attempt at a sour fruit beer.

Last Updated and Sharing

584

Views

Brews

Public: Yup, Shared
Last Updated: 2021-02-15 14:10 UTC

System Default

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.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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