Urban South Drip au Lait (clone) blueberry variant

193 calories 17.3 g
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 18 gallons (ending kettle volume)
Pre Boil Size: 20 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 67% (ending kettle)
Source: Urban South
Calories: 193 calories (Per )
Carbs: 17.3 g (Per )
Created Tuesday April 19th 2022
Amount Fermentable Cost PPG °L Bill %
19.50 lb Briess - Pale Ale Malt 2-Row19.5 lb Pale Ale Malt 2-Row 36.8 3.5 37.5%
13 lb Briess - White Wheat Raw13 lb White Wheat Raw 34.5 2 25%
3.75 lb Proximity - Malted Oats3.75 lb Malted Oats 29.9 2.5 7.2%
3.75 lb Flaked Wheat3.75 lb Flaked Wheat 34 2 7.2%
32 oz Corn Sugar - Dextrose32 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.8%
8 lb Blackberry8 lb Blackberry - (late fermenter addition) 3.6 0 15.4%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 3.8%
52 lbs / 0.00
Mash Guidelines
Amount Description Type Temp Time
13.1 gal sacc rest Infusion 152 °F 30 min
13.1 gal vorlauf/step up to mash out until clear Vorlauf 175 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
6.75 oz Coffee Flavor Secondary 1 days
6.75 oz Coffee Beans Water Agt Secondary 1 days
15 g Chalk Water Agt Mash 1 hr.
8.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
10.50 g Gypsum Water Agt Mash 1 hr.
15 g Chalk Water Agt Sparge 1 hr.
8.50 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
7 g Epsom Salt Water Agt Sparge 1 hr.
10.50 g Gypsum Water Agt Sparge 1 hr.
8.04 ml Lactic acid Water Agt Mash 1 hr.
Omega Yeast Labs - Lactobacillus Blend OYL-605
2 Each
Attenuation (avg):
Optimum Temp:
68 - 95 °F
Fermentation Temp:
100 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 346 B cells required
Omega Yeast Labs - Hefeweizen Ale II OYL-022
2 Each
Attenuation (custom):
Optimum Temp:
63 - 75 °F
Fermentation Temp:
100 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 346 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 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

Mill the grains and mash at 154°F (68°C) for 30 minutes at a ratio of 1.3 qts/lb (2.7 l/kg). Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Hold the wort at 180°F (82°C) for 20 minutes, then allow it to cool. Once it has cooled to 100°F (38°C), pitch the Lacto. Purge the kettle/fermenter of oxygen using CO2 and seal to maintain an oxygen-free environment. Monitor the pH, aiming for 3.4–3.6. At target pH, bring to a boil, add the dextrose, and boil for 10 minutes. Chill to about 66°F (19°C), aerate the wort, and pitch the yeast.

Once primary fermentation is complete, add the blackberries or other fruit of choice. Estimate about half pound of fruit per gallon as a base and adjust to your tastes from there. After about 7 days, once the gravity has stabilized again, rack off of the fruit into a secondary fermenter and add the whole-bean coffee in a weighted, sanitized, nylon sack. After 24–36 hours, remove the beans and add the coarse-ground coffee in the same method. Remove the ground coffee after 24–36 hours, then crash, carbonate and package.

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Brew Count: 1
Last Updated: 2022-06-07 12:44 UTC

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