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Berry Sour

164 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Wild Specialty Beer
Boil Time: 30 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.31 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Smith Farm Brewing Co.
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Thursday April 4th 2024
1.050
1.011
5.1%
7.4
4.3
5.7
35.28
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb US - Pale Ale Malt3.5 lb Pale Ale Malt $ 1.78 / lb
$ 6.23 		36 3.5 33.3%
1 lb US - Wheat Flour1 lb Wheat Flour $ 0.80 / lb
$ 0.80 		36 2 9.5%
2 lb Raspberry2 lb Raspberry - (late boil kettle addition) $ 3.33 / lb
$ 6.66 		3.15 0 19%
2 lb Blackberry2 lb Blackberry - (late boil kettle addition) $ 3.33 / lb
$ 6.66 		3.6 0 19%
2 lb Blueberry2 lb Blueberry - (late boil kettle addition) $ 3.33 / lb
$ 6.66 		4.95 0 19%
10.50 lbs / $ 27.01
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.13 oz Nugget0.125 oz Nugget Hops $ 0.87 / oz
$ 0.11 		Pellet 11.7 Boil 30 min 7.4 100%
0.12 oz / $ 0.11
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss $ 0.20 / tsp
$ 0.20 		Fining Boil 10 min.
1 tbsp Yeast Nutrient $ 0.20 / tbsp
$ 0.20 		Other Boil 10 min.
0.75 tsp Calcium Chloride (dihydrate) $ 0.12 / tsp
$ 0.09 		Water Agt Other 0 min.
0.13 tsp Gypsum $ 0.10 / tsp
$ 0.01 		Water Agt Other 0 min.
25 each Bottle Caps $ 0.07 / each
$ 1.75 		Other Bottling 0 min.
0.50 oz Sanitizer $ 0.00 / oz
$ 0.00 		Other Bottling 0 min.
2 oz Priming Sugar $ 0.07 / oz
$ 0.14 		Other Bottling 0 min.
3 each CO2 cartridge $ 1.75 / each
$ 5.25 		Other Bottling 0 min.
$ 7.64
 
Yeast
- Safale US-05
Amount:
1 Each
Cost:
$ 0.52 / g
$ 0.52
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 106 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 106 B cells required
$ 0.52 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.4 oz       Temp: 63 °F       CO2 Level: 2.6 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
3.4 gal Strike 160 °F 156 °F 30 min
4 gal Kettle sour: drain to sanitized 5 gal cooler after mash, cool to 95F, pitch Lacto, wait 3 days. Steeping 95 °F 95 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.87 g | 15.5 qt) 4.12 16.5  
Mash volume with grains (equipment estimates 4.23 g | 16.9 qt) 4.48 17.9  
Grain absorption losses -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.06 g | 12.2 qt) 3.31 13.2  
Volume increase from sugar/extract (late additions) 0.7 2.8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.5 g | 14 qt) 3 12  
Total: 4.12 16.5
Equipment Profile Used: System Default
"Berry Sour" Wild Specialty Beer recipe by Smith Farm Brewing Co.. BIAB, ABV 5.06%, IBU 7.4, SRM 4.34, Fermentables: (Pale Ale Malt, Wheat Flour, Raspberry, Blackberry, Blueberry) Hops: (Nugget) Other: (Irish Moss, Yeast Nutrient, Calcium Chloride (dihydrate), Gypsum, Bottle Caps, Sanitizer, Priming Sugar, CO2 cartridge)
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  • Last Updated: 2024-04-17 14:52 UTC