American fruited sour - Beer Recipe - Brewer's Friend

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American fruited sour

188 calories 18.6 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Josh
Hop Utilization: 92%
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Friday December 10th 2021
1.057
1.013
5.7%
0.0
4.0
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Blackberry4 lb Blackberry 3.6 0 22.2%
10 lb Great Western - Pure Idaho Pilsen10 lb Pure Idaho Pilsen 37.7 1.5 55.6%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 5.6%
0.50 lb Bestmalz - BEST Acidulated0.5 lb BEST Acidulated 35.9 2.81 2.8%
1.50 lb Bestmalz - BEST Acidulated1.5 lb BEST Acidulated - (late mash tun addition) 35.9 2.81 8.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.6%
18 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
8 oz Lactose Water Agt Mash 0 min.
2.70 oz Good Belly Probiotic Shot Other Mash 12 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Add all grains excluding blackberries and larger portion of Acidulated malt. Infusion 146 °F 152 °F 75 min
5 gal Reduce temperature to 100 F and add 1.5 Acidulated malt as well as a Goodbelly Probiotic shot and allow to acidify the brew for 12 hours or until appropriately soured. Steeping 152 °F 100 °F 480 min
5 gal Strike 100 °F 170 °F 30 min
3 gal Sparge 170 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.54 g | 38.1 qt) 7.54 30.1  
Mash volume with grains (equipment estimates 10.66 g | 42.6 qt) 8.66 34.6  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.46 1.9  
Pre boil volume (equipment estimates 8 g | 32 qt) 6 24  
Boil off losses -3 -12  
Post boil Volume 5 20  
Top off amount 0.5 2  
Volume into fermentor 5.5 22  
Total: 7.54 30.1
Equipment Profile Used: System Default
 
Notes

Chop the frozen blackberries in a sanitized food processor then commence to add to the primary fermentation vessel in Brew Bags to allow for maximum blackberry tartness to come through. Ensure you rest the fermentation until completely clear before enjoying.

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  • Last Updated: 2024-07-07 20:17 UTC