Blueberry Sour - Beer Recipe - Brewer's Friend

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Blueberry Sour

200 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Gentlemalt
Calories: 200 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Monday March 19th 2018
1.065
1.015
6.6%
7.3
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Belgian - Pilsner1 kg Pilsner 37 1.6 18.5%
1.50 kg German - Vienna1.5 kg Vienna 37 4 27.8%
2 kg German - Pale Wheat2 kg Pale Wheat 39 1.5 37%
0.20 kg German - Abbey Malt0.2 kg Abbey Malt 33 17 3.7%
0.70 kg German - Acidulated Malt0.7 kg Acidulated Malt 27 3.4 13%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 60 min 7.31 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 kg Bluebbery Flavor Secondary 21 days
 
Yeast
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
-
T-58, Lactobacillus
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Mash PH 5.6 Infusion -- 68 °C 60 min
15 L MashOut Temperature -- 78 °C 10 min
10 L PH - 6.6 Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.2
Mash volume with grains 19.8
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 10.9 L) 8.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.8 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 24.3  
Equipment Profile Used: System Default
 
Notes

Day before brewing prepare 1L starter from blended yeast: WLP 672 - Lactobacillus brewis, WLP 653 Brettanomyces Lambicus and T-58 SafAle.
17.04 Brew day. Mash at 67-69C, Mashout 78. Water PH before mashing 5.6, after 4.3. Sparge water PH 6.6. Filtration as usual.
Boil 60 min.10g Fuggles - 60in. Yeast Nutrient 15 min. Cool the wort down to 27 degrees before added mixed culture of yeast. Collected 14.5L with 16.6 Brix. PH - 5.1
Fermentation started after 10 hours, very active.
23.04 Ferment. finished with 1.016.
24.04 added 2100g of frozen blueberry. Pasteurized before in water 80C - 15 min. Transferred beer for SF.

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  • Last Updated: 2018-04-24 18:33 UTC