Fresh Berry Mint Sour - Beer Recipe - Brewer's Friend

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Fresh Berry Mint Sour

139 calories 11.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 76% (brew house)
Source: David Young
Calories: 139 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created: Thursday March 7th 2024
1.043
1.006
4.9%
7.4
6.4
5.2
13.90
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale Ale6 lb Pale Ale 37 3.5 31.6%
8 lb Briess - White Wheat Raw8 lb White Wheat Raw 34.5 2 42.1%
2 lb Briess - American Honey Malt2 lb American Honey Malt 37.7 25 10.5%
3 lb Blueberry3 lb Blueberry 4.95 0 15.8%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops $ 2.00 / oz
$ 1.00 		Pellet 6 Boil 60 min 6.16 16.7%
0.50 oz Perle0.5 oz Perle Hops $ 2.00 / oz
$ 1.00 		Pellet 6 Boil 5 min 1.23 16.7%
2 oz Liberty2 oz Liberty Hops Pellet 5 Boil 0 min 66.7%
3 oz / $ 2.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Dried Mint Spice Secondary 3 days
1 each Campden Tablets Water Agt Mash --
1 tbsp Wyeast - Beer Nutrient Other Boil 5 min.
15 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Sourvisiae
Amount:
2 Each
Cost:
$ 5.95 / each
$ 11.90
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 11.90 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
11 gal Strike 158 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.11 gal (48.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.11 gal (0.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 8.02 g | 32.1 qt) 8.41 33.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.34 1.4  
Pre boil volume (equipment estimates 12.11 g | 48.5 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 14.41 57.6
Equipment Profile Used: System Default
"Fresh Berry Mint Sour" Fruit Lambic beer recipe by David Young. All Grain, ABV 4.86%, IBU 7.38, SRM 6.36, Fermentables: (Pale Ale, White Wheat Raw, American Honey Malt, Blueberry) Hops: (Perle, Liberty) Other: (Dried Mint, Campden Tablets, Beer Nutrient, Lactic acid)
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  • Last Updated: 2024-03-08 21:18 UTC