Blackberries Matter Sour - Beer Recipe - Brewer's Friend

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Blackberries Matter Sour

0 calories 0 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 40.29 liters
Post Boil Size: 32.78 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wolf Pack Brewing
Calories: 0 calories (Per 1.25ml)
Carbs: 0 g (Per 1.25ml)
URL: https://www.facebook.com/wolfpackbrewing/posts/839151336626707
Created: Monday March 1st 2021
1.037
1.008
3.7%
37.1
9.1
5.3
28.02
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Gladfield - American Ale Malt3 kg American Ale Malt 37.3 2.54 75.5%
0.25 kg Gladfield - Gladiator Malt0.25 kg Gladiator Malt 37.3 5.08 6.3%
0.13 kg Gladfield - Sour Grapes Malt Acid0.125 kg Sour Grapes Malt Acid 12.4 2.03 3.1%
0.30 kg New Zealand - Rolled Oats0.3 kg Rolled Oats 12.4 1.4 7.5%
0.30 kg Gladfield - Rolled Wheat (blm)0.3 kg Rolled Wheat (blm) 35.4 1.62 7.5%
3.98 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops $ 0.10 / g
$ 0.48 		Pellet 11 First Wort 0 min 7.88 1.4%
5 g Mosaic5 g Mosaic Hops $ 0.09 / g
$ 0.45 		Pellet 12.5 First Wort 0 min 8.14 1.4%
5 g Simcoe5 g Simcoe Hops Pellet 12.7 First Wort 0 min 9.09 1.4%
7.50 g Citra7.5 g Citra Hops $ 0.10 / g
$ 0.72 		Pellet 11 Whirlpool at 88 °C 40 min 1.32 2.2%
7.50 g Mosaic7.5 g Mosaic Hops $ 0.09 / g
$ 0.67 		Pellet 12.5 Whirlpool at 88 °C 40 min 1.5 2.2%
7.50 g Simcoe7.5 g Simcoe Hops $ 0.06 / g
$ 0.45 		Pellet 12.7 Whirlpool at 88 °C 40 min 1.52 2.2%
17.50 g Citra17.5 g Citra Hops $ 0.10 / g
$ 1.68 		Pellet 11 Whirlpool at 82 °C 30 min 2.31 5.1%
17.50 g Mosaic17.5 g Mosaic Hops $ 0.09 / g
$ 1.56 		Pellet 12.5 Whirlpool at 82 °C 30 min 2.63 5.1%
17.50 g Simcoe17.5 g Simcoe Hops $ 0.06 / g
$ 1.05 		Pellet 12.7 Whirlpool at 82 °C 30 min 2.67 5.1%
22.50 g Citra22.5 g Citra Hops $ 0.10 / g
$ 2.16 		Pellet 11 Whirlpool at 76 °C 20 min 6.5%
22.50 g Mosaic22.5 g Mosaic Hops $ 0.09 / g
$ 2.00 		Pellet 12.5 Whirlpool at 76 °C 20 min 6.5%
22.50 g Simcoe22.5 g Simcoe Hops $ 0.06 / g
$ 1.35 		Pellet 12.7 Whirlpool at 76 °C 20 min 6.5%
25 g Citra25 g Citra Hops $ 0.10 / g
$ 2.40 		Pellet 11 Dry Hop at 19 °C 3 days 7.2%
25 g Mosaic25 g Mosaic Hops $ 0.09 / g
$ 2.23 		Pellet 12.5 Dry Hop at 19 °C 3 days 7.2%
25 g Simcoe25 g Simcoe Hops $ 0.06 / g
$ 1.50 		Pellet 12.7 Dry Hop at 19 °C 3 days 7.2%
37.50 g Citra37.5 g Citra Hops $ 0.10 / g
$ 3.60 		Pellet 11 Dry Hop at 14 °C 3 days 10.9%
37.50 g Mosaic37.5 g Mosaic Hops $ 0.09 / g
$ 3.34 		Pellet 12.5 Dry Hop at 14 °C 3 days 10.9%
37.50 g Simcoe37.5 g Simcoe Hops $ 0.06 / g
$ 2.25 		Pellet 12.7 Dry Hop at 14 °C 3 days 10.9%
345 g / $ 27.88
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (anhydrous) $ 0.02 / g
$ 0.14 		Water Agt Mash --
1.50 g Epsom Salt Water Agt Mash --
1.50 g Table Salt Water Agt Mash --
$ 0.14
 
Yeast
Wyeast - London Ale III 1318
Amount:
0.50 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 116 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.01 bar       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Mujoose
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 25 250 15 5
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike 68 °C 67 °C 60 min
30 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.9
Mash volume with grains 14.5
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 27.3 L) 33.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.3 L) 40.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 25.7 L) 32.8
Hops absorption losses (whirlpool, hop stand) -0.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 32.1 L) 25
Total: 45.2  
Equipment Profile Used: System Default
"Blackberries Matter Sour" Wild Specialty Beer recipe by Wolf Pack Brewing. All Grain, ABV 3.72%, IBU 37.06, SRM 9.07, Fermentables: (American Ale Malt, Gladiator Malt, Sour Grapes Malt Acid, Rolled Oats, Rolled Wheat (blm)) Hops: (Citra, Mosaic, Simcoe) Other: (Calcium Chloride (anhydrous), Epsom Salt, Table Salt)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-04-02 03:57 UTC
  • Snapshot Created: 2021-03-01 07:33 UTC
  • Link To Parent Recipe