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Belgian Blackberry Sour

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 248 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)

Created: Wednesday June 20th 2018

Original Gravity:

1.075

Final Gravity:

1.017

ABV (standard):

7.6%

IBU (tinseth):

22.7

SRM (morey):

10.6

Mash pH

5.3

Cost $

n/a

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Fermentation History

Target 72°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	American - Pale 2-Row12 lb Pale 2-Row	37	1.8	73.8%
2 lb	American - Munich - Light 10L2 lb Munich - Light 10L	33	10	12.3%
1 lb	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	6.2%
8 oz	Belgian - CaraMunich8 oz CaraMunich	33	50	3.1%
0.50 lb	Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	3.1%
4 oz	Belgian - Special B4 oz Special B	34	115	1.5%
16.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hersbrucker2 oz Hersbrucker Hops	Pellet	1.8	Boil	60 min	12.7	50%
1 oz	Pacific Gem1 oz Pacific Gem Hops	Pellet	14.2	Boil	5 min	9.98	25%
1 oz	Pacific Gem1 oz Pacific Gem Hops	Pellet	14.2	Boil	0 min		25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Hersbrucker (Pellet)	12.7	50%
2 oz	Pacific Gem (Pellet)	9.98	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.98 gal	Infusion	--	148 °F	--
4.38 gal	Sparge	--	170 °F	--
Starting Mash Thickness: 1.35 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Gypsum	Water Agt	Mash	0 min.
6 g	Calcium Chloride	Water Agt	Mash	0 min.
3 g	Baking Soda	Water Agt	Mash	0 min.
6 ml	88% Lactic Acid	Water Agt	Mash	0 min.
1 each	Whirfloc	Fining	Boil	10 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
3 lb	Blackberry Puree	Flavor	Secondary	7 days

Yeast

Imperial Yeast - B64 Napoleon

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 284 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Mash and sparge, heat to a boil, chill to 110 then kettle sour using L. Plantarum
Maintain ambient temp of 100 in fermentation chamber for 48 hours

Last Updated and Sharing

968

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Brews

Public: Yup, Shared
Last Updated: 2019-07-09 01:24 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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Belgian Blackberry Sour

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