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Berry Sour Lady

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.24 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Boxcar Brewing
Hop Utilization: 97%
Calories: 90 calories (Per 12oz)
Carbs: 7.2 g (Per 12oz)

Created: Tuesday August 20th 2024

Original Gravity:

1.028

Final Gravity:

1.004

ABV (standard):

3.2%

IBU (tinseth):

5.9

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.25 lb	Briess - Pilsen Malt 2-Row4.25 lb Pilsen Malt 2-Row	37	1.2	55.7%
3.25 lb	Canada Malting - WHITE WHEAT MALT3.25 lb WHITE WHEAT MALT	38.1	3.5	42.6%
2 oz	Corn Sugar - Dextrose2 oz Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	1.6%
7.62 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	2.3	Boil	60 min	4.45	50%
0.25 oz	Northern Brewer - German Tettnang0.25 oz German Tettnang Hops	Pellet	2	Boil	15 min	0.96	25%
0.25 oz	Barth-Haas - Simcoe0.25 oz Simcoe Hops	Pellet	11.6	Boil	1 min	0.48	25%
1 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Hallertau Mittelfruh (Pellet)	4.45	50%
0.25 oz	Northern Brewer - German Tettnang (Pellet)	0.96	25%
0.25 oz	Barth-Haas - Simcoe (Pellet)	0.48	25%
1 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.28 gal	Strike	152 °F	152 °F	60 min
4.22 gal	Sparge	170 °F	170 °F	30 min
Starting Mash Thickness: 2.3 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Yeast Nutrient	Other	Boil	10 min.
1 each	Whirlfloc	Fining	Boil	10 min.
0.99 g	Gypsum	Water Agt	Mash	1 hr.
1.66 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
0.92 g	Epsom Salt	Water Agt	Mash	1 hr.
0.15 g	Canning Salt	Water Agt	Mash	1 hr.
0.09 g	Baking Soda	Water Agt	Mash	1 hr.
0.09 ml	Lactic acid	Water Agt	Mash	1 hr.
0.81 g	Gypsum	Water Agt	Sparge	1 hr.
1.36 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	1 hr.
0.75 g	Epsom Salt	Water Agt	Sparge	1 hr.
0.13 g	Canning Salt	Water Agt	Sparge	1 hr.
2.50 oz	Boysenberry	Flavor	Kegging	12 days
2.50 oz	Blackberry	Flavor	Kegging	12 days
1.50 tsp	Vanilla extract	Flavor	Kegging	12 days

Yeast

Lallemand - Sourvisiae

Amount:	2 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 56 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 3.32 psi Temp: 34 °F CO₂ Level: 1.9 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

Ferment for 12 days

Flavor with Blackberry, Boysenberry, Vanilla

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-09-15 00:55 UTC

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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