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Breezin' Blueberry Lemonade Kettle Sour

Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.55 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Yacht Rock Brewing
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)

Created: Wednesday June 10th 2020

Original Gravity:

1.049

Final Gravity:

1.010

ABV (alternate):

5.3%

IBU (tinseth):

36.6

SRM (morey):

3.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	US - Pale 2-Row5 lb Pale 2-Row	37	1.8	47.6%
3 lb	Flaked Oats3 lb Flaked Oats	33	2.2	28.6%
2.50 lb	German - Wheat Malt2.5 lb Wheat Malt	37	2	23.8%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Barth-Haas - Triple Pearl1 oz Triple Pearl Hops	Leaf/Whole	10.8	Boil	60 min	36.64	33.3%
2 oz	Citra2 oz Citra Hops	Pellet	11	Dry Hop	Day 4		66.7%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Barth-Haas - Triple Pearl (Leaf/Whole)	36.64	33.3%
2 oz	Citra (Pellet) 1.9999999954251 oz Citra (Pellet) Hops		66.7%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.7 gal	166 -> 154	Strike	166 °F	154 °F	60 min
4.3 gal	185 -> 170	Batch Sparge	185 °F	170 °F	--
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Yeast nutrient	Other	Boil	15 min.
2 kg	Blueberries (frozen)	Flavor	Primary	7 days
4 each	Lemon skin	Flavor	Primary	7 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 4.2 oz Temp: 68 °F CO₂ Level: 2.3 Volumes

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

Notes

After mashing, boil a few minutes with chiller then cool to 100F
Add ~20 mL Lactic acid to bring pH down to ~4.2
Dose with 6 probiotic pills (~100 million cells, advertised)
Seal and leave 12-24 hr @ 100F
Target pre-boil pH of about 3.4

Yeast subs: Wyeast 1007; Wyeast London Ale III

Last Updated and Sharing

177

Views

Brews

Public: Yup, Shared
Last Updated: 2023-06-16 04:46 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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