Blackberry Belgian Sour - Beer Recipe - Brewer's Friend

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Blackberry Belgian Sour

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.6 gallons
Pre Boil Gravity: 1.100 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Wednesday June 24th 2020
1.055
1.014
5.3%
0.0
4.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 69.6%
2 lb American - White Wheat2 lb White Wheat 40 2.8 17.4%
1 lb German - Floor-Malted Bohemian Pilsner1 lb Floor-Malted Bohemian Pilsner 38 1.8 8.7%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.3%
11.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb blackberries Flavor Secondary 7 days
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 353 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Artesian Well 500 S 800 E
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains (equipment estimates 2.33 g | 9.3 qt) 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 0.35 g | 1.4 qt) 0.38 1.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.98 g | 11.9 qt) 3 12  
Boil off losses -0.38 -1.5  
Post boil Volume 2.6 10.4  
Top off amount 2.9 11.6  
Going into fermentor 5.5 22  
Total: 4.69 18.8
Equipment Profile Used: System Default
 
Notes

Added 2 TB yogurt (made with TJ coconut) to 4 oz / 1100 milliliter water. Starting ph of 5.34. Tested ph after about 24 hours, down to 3.69. Tastes yogurty and slightly tart. Probably ready to pitch.

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  • Last Updated: 2020-06-25 19:34 UTC