Sour Blackberry Saison - Beer Recipe - Brewer's Friend

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Sour Blackberry Saison

254 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 254 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Friday January 11th 2019
1.077
1.015
8.1%
14.1
13.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 75.9%
2.50 lb American - Munich - Light 10L2.5 lb Munich - Light 10L 33 10 14.6%
12 oz Belgian - CaraMunich12 oz CaraMunich 33 50 4.4%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.9%
6 oz Belgian - Special B6 oz Special B 34 115 2.2%
17.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 1.8 Boil 30 min 4.63 33.3%
1 oz Pacific Gem1 oz Pacific Gem Hops Pellet 14.2 Boil 5 min 9.47 33.3%
1 oz Pacific Gem1 oz Pacific Gem Hops Pellet 14.2 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash --
6 g Calcium Chloride Water Agt Mash --
3 g Baking Soda Water Agt Mash --
8 ml 88% Lactic Acid Water Agt Mash --
1 each Whirfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
3 lb Blackberry Puree Flavor Secondary 7 days
 
Yeast
Imperial Yeast - B64 Napoleon
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 291 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 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
5.2 gal Infusion -- 154 °F --
4.52 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.2 20.8  
Mash volume with grains 6.53 26.1  
Grain absorption losses -2.08 -8.3  
Remaining sparge water volume (equipment estimates 4.21 g | 16.8 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.83 39.3
Equipment Profile Used: System Default
 
Notes

Mash and sparge, heat to a boil, chill to 110 then kettle sour using L. Plantarum
Maintain ambient temp of 100 in fermentation chamber for 48 hours

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  • Last Updated: 2019-07-09 01:39 UTC