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Blackberry Sour

159 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Raymond Shveida
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Friday August 1st 2025
1.049
1.007
5.6%
7.6
6.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb US - Pale 2-Row4.25 lb Pale 2-Row 37 1.8 56.7%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 6.7%
0.25 lb Belgian - CaraMunich0.25 lb CaraMunich 33 50 3.3%
0.25 lb German - Vienna0.25 lb Vienna 37 4 3.3%
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 3.3%
2 lb Blackberry2 lb Blackberry 3.6 0 26.7%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Saaz (US)0.5 oz Saaz (US) Hops Pellet 3.7 Boil 20 min 7.62 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirflock Fining Boil 10 min.
1 tbsp Fermaid K Other Boil 10 min.
2 lb Blackberry Flavor Primary 7 days
0.50 tsp gypsum (calcium sulfate) Water Agt Mash 0 min.
0.50 tsp Epsom Salt (MgSO4) Water Agt Mash 0 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
11 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
* Distilled Water
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
5 gal Infusion -- 152 °F 60 min
Infusion -- 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.72 6.9  
Mash volume with grains 2.16 8.6  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 3.51 g | 14 qt) 2.49 9.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 4.21 16.8
Equipment Profile Used: System Default
 
Notes


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  • Last Updated: 2026-02-22 20:20 UTC