Blueberry Sour - Beer Recipe - Brewer's Friend

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Blueberry Sour

134 calories 12.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 15 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 134 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Thursday December 7th 2023
1.044
1.009
4.7%
0.0
4.2
n/a
12.72
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Coopers - Pale Malt2 kg Pale Malt 38 2.8 50%
2 kg New Zealand - Wheat Malt2 kg Wheat Malt $ 6.36 / kg
$ 12.72 		35.4 2.13 50%
4 kg / $ 12.72
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop Day 2 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 L Blueberry puree Flavor Kegging --
1 tsp Helveticus bacteria Other Primary --
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.50 Liters
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 8
Mash volume with grains 10.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 16.3 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.4 L) 22
Boil off losses -1.4
Post boil Volume 18
Going into fermentor 18
Total: 26.9  
Equipment Profile Used: System Default
 
Notes

Mash and boil as per usual then add lacto in fermenter and after 2 days add yeast and hops. Live bacteria is intended here. Add puree in keg and cold crash immediately and carb.

Additional notes..

Add lacto after boil and sour for 2 days then pitch yeast and dry hops. Open ferment for 3 days until nearly done then attach airlock. Add oak spiral at day 0 for barrel aged flavour and let sit for 6 weeks then keg.

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  • Public: Yup, Shared
  • Last Updated: 2023-12-07 20:48 UTC