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Breezin' Blueberry Lemonade Kettle Sour

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Yacht Rock Brewing
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday June 10th 2020
1.049
1.011
5.1%
55.1
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.27 kg US - Pale 2-Row2.27 kg Pale 2-Row 37 1.8 47.7%
1.36 kg Flaked Oats1.36 kg Flaked Oats 33 2.2 28.6%
1.13 kg German - Wheat Malt1.13 kg Wheat Malt 37 2 23.7%
4.76 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Columbus28 g Columbus Hops Pellet 15 Boil 60 min 55.1 32.9%
57 g Citra57 g Citra Hops Pellet 11 Dry Hop 4 days 67.1%
85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
0.50 tsp Yeast nutrient Other Boil 15 min.
2 kg Blueberries (frozen) Flavor Primary 7 days
4 each Lemon skin Flavor Primary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19.4 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 119.7 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L 166 -> 154 Strike -- 69 °C 60 min
17.5 L 185 -> 170 Batch Sparge -- 77 °C --
Starting Mash Thickness: 2.92 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 13.9
Mash volume with grains 17
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 18.6 L) 17.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 25.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.5 L) 21
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

After mashing, boil a few minutes with chiller then cool to 100F
Add ~20 mL Lactic acid to bring pH down to ~4.2
Dose with 6 probiotic pills (~100 million cells, advertised)
Seal and leave 12-24 hr @ 100F
Target pre-boil pH of about 3.4

Yeast subs: Wyeast 1007; Wyeast London Ale III

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  • Last Updated: 2026-03-19 19:26 UTC