1BBL 7 BERRY SOUR - Beer Recipe - Brewer's Friend

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1BBL 7 BERRY SOUR

179 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 32 gallons (fermentor volume)
Pre Boil Size: 38 gallons
Post Boil Size: 32 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Friday June 25th 2021
1.055
1.008
6.2%
8.2
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
60 lb Rahr - Standard 2-Row60 lb Standard 2-Row 36.8 1.8 85.7%
5 lb Weyermann - Acidulated5 lb Acidulated 27 3.4 7.1%
5 lb Briess - White Wheat Raw5 lb White Wheat Raw 34.5 2 7.1%
70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Willamette6 oz Willamette Hops Pellet 4.5 Boil 15 min 8.22 100%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Irish Moss Fining Mash 10 min.
1 oz Wyeast Nutrient Water Agt Mash 10 min.
 
Yeast
Lallemand - Sourvisiae
Amount:
1 BBL Pitch
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 575 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
TO MASH

6G CHALK - 12G CACL2 - 7.5G GYPSUM

AT END OF ACTIVE FERM - ADD 16 POUNDS JUICED 7 BERRY SOUR MIX FROM HANNAFORD - DARK FRUITS
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.87 gal Strike 166 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 32.98 gal (131.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 20.98 gal (83.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 27.48 gal (109.9 qt). Suggest reducing strike water volume to 6.4 gal (25.6 qt) and adding 15.48 gal (61.9 qt) sparge/top-off. 21.88 87.5  
Strike water volume at mash thickness of 1.25 qt/lb 21.88 87.5  
Mash volume with grains 27.48 109.9  
Grain absorption losses -8.75 -35  
Remaining sparge water volume (equipment estimates 20.1 g | 80.4 qt) 25.13 100.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 32.98 g | 131.9 qt) 38 152  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 32 128  
Going into fermentor 32 128  
Total: 47 188
Equipment Profile Used: System Default
 
Notes

83G OF YEAST - SOURVISEA

OXYGENATE 1/4 FOR 3 MINUTES

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  • Last Updated: 2021-06-26 21:41 UTC