Bube's Blueberry Lemon Sour Ale - Beer Recipe - Brewer's Friend

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Bube's Blueberry Lemon Sour Ale

228 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 90 gallons (fermentor volume)
Pre Boil Size: 100 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Saturday June 18th 2022
1.068
1.022
6.3%
11.7
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
165 lb Rahr - Standard 2-Row165 lb Standard 2-Row 36.8 1.8 74.3%
27 lb Weyermann - Pale Rye27 lb Pale Rye 37 3.2 12.2%
15 lb Maltodextrin15 lb Maltodextrin - (late boil kettle addition) 39 0 6.8%
5 lb Honey Malt5 lb Honey Malt 37 25 2.3%
10 lb Corn Sugar - Dextrose10 lb Corn Sugar - Dextrose 42 0.5 4.5%
222 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz BSG - Warrior4 oz Warrior Hops Pellet 15.5 Boil 60 min 11.73 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Lemon peel Flavor Whirlpool 20 min.
12 lb Blueberry Powder Flavor Boil 15 min.
8 oz Lemon extract Flavor Kegging --
150 ml Lactic acid Water Agt Boil --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
100 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1979 B cells required
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
100 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1979 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 156 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 91.65 gal (366.6 qt). Suggest reducing initial water volume to 10.79 gal (43.15 qt) and adding 79.65 gal (318.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 77.32 gal (309.29 qt) 61.56 246.3  
Strike water volume at mash thickness of 1.25 qt/lb 61.56 246.3  
Mash volume with grains 77.32 309.3  
Grain absorption losses -24.63 -98.5  
Remaining sparge water volume (equipment estimates 52.97 g | 211.9 qt) 62.53 250.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.78 3.1  
Pre boil volume (equipment estimates 90.44 g | 361.8 qt) 100 400  
Volume increase from sugar/extract (late additions) 1.21 4.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 90 360  
Going into fermentor 90 360  
Total: 124.1 496.4
Equipment Profile Used: System Default
 
Notes

Brew first batch normally, knock out into fermenter. All maltodextrin in first batch. Kettle sour second batch and knock out next day. Dose with 150mL Lactic, shoot for 4.6 pH and sour with Kefir. All dextrose in second batch. Add blueberry powder post souring to second batch.

Adjust lemon extract by taste.

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  • Last Updated: 2022-10-30 17:25 UTC