Wild Maine Blueberry Kettle Sour (Berliner Weisse) - Beer Recipe - Brewer's Friend

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Wild Maine Blueberry Kettle Sour (Berliner Weisse)

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.14 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Rob Heise
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Sunday October 21st 2018
1.052
1.014
5.1%
11.2
3.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb American - Pale 2-Row3.25 lb Pale 2-Row 37 1.8 50%
3.25 lb Belgian - Wheat3.25 lb Wheat 38 1.8 50%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 11.16 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.38 oz Wyeast 5335 Lactobacillus Flavor Other 2 days
2 lb Wild Maine Blueberries Flavor Boil 10 min.
2 lb Wild Maine Blueberries Flavor Secondary 5 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.13 qt Infusion -- 155 °F 60 min
2.8 qt boiling @ pitch Fly Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.84 11.4  
Mash volume with grains 3.36 13.5  
Grain absorption losses -0.81 -3.3  
Remaining sparge water volume (equipment estimates 3.24 g | 13 qt) 2.36 9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.02 g | 20.1 qt) 4.14 16.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 5.2 20.8
Equipment Profile Used: System Default
 
Notes

Single malt infusion w/ quick sparge to ~4.25 g boil volume
2 day infection w/ Wyeast 5335 Lactobacillus for sour
60 minute boil
Additions: .5 oz Hallertau 2 60', 2# wild Maine blueberries @ 10'
Chill to fermentation temperature & pitch yeast
Ferment 5-7 days
Rack & condition w/ 2# wild Maine blueberries for 7-14 days
Bottle priming & conditioning for 7-14 days

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  • Last Updated: 2018-10-21 02:10 UTC