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Berry Milkshake Sour Ale

270 calories 32.7 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 18.5 gallons (ending kettle volume)
Pre Boil Size: 20 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 270 calories (Per 12oz)
Carbs: 32.7 g (Per 12oz)
Created Wednesday July 8th 2020
Amount Fermentable Cost PPG °L Bill %
14.61 lb American - Pilsner14.61 lb Pilsner 37 1.8 27%
20.60 lb Pale 2-Row20.6 lb Pale 2-Row 37 1.8 38.1%
6.94 lb American - White Wheat6.94 lb White Wheat 40 2.8 12.8%
7.50 lb Flaked Oats7.5 lb Flaked Oats 33 2.2 13.9%
0.45 lb German - Acidulated Malt0.45 lb Acidulated Malt 27 3.4 0.8%
4 lb Lactose (Milk Sugar)4 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.4%
54.10 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Huell Melon3 oz Huell Melon Hops Pellet 7.2 Dry Hop 3 days 22.9%
4 oz Lotus4 oz Lotus Hops Pellet 14 Dry Hop 3 days 30.5%
6.13 oz Citra6.125 oz Citra Hops Pellet 11 Dry Hop 3 days 46.7%
13.12 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
16.75 gal Infusion 152 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
9.50 lb Cherries Other Secondary 14 days
4.75 lb Blackberries Other Secondary 14 days
4.75 lb Raspberries Other Secondary 14 days
10 each Vanilla Beans Flavor Secondary 14 days
Omega Yeast Labs - British Ale V OYL-011
1 Each
Attenuation (avg):
Optimum Temp:
64 - 74 °F
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1692 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
3 Each
Attenuation (avg):
Optimum Temp:
68 - 95 °F
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1692 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 0 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
76 6 5 128 44 0
Mash Chemistry and Brewing Water Calculator

This was definitely a fun and challenging one to make. The goal was a sour ale that gave you the feel of drinking a milkshake and I think we accomplished just that. Final gravity did finish at 1.027 so it was a nice, thick mouthfeel. Couple of things to note...

The vanilla is listed at 10 beans. We used vanilla extract from Beanilla and on their website, they have a conversion table that states 1 tbsp of the extract is equivalent to 1 vanilla bean. We used 10 tbsp of the vanilla extract.

With the dry hop, the hop varieties were ok, but not 100% complimentary to the fruit. I think I'd pull out the lotus and stick with citra and huell melon in the future. The dry hop equated to about .8oz / gal and I think I'd also drop that to maybe .5oz / gal.

When it was done, we felt it was a good fruited sour but it was no milkshake sour. So to get that milkshake feel, we backsweetened in the keg with truvia. It took about 96g of truvia per 5 gallon keg to get the sweetness level that we wanted.

Upon initial taste, your palate is hit with the sweetness from the truvia. Mid sip before you swallow, you get hit with the fruit. On the backend and after you swallow, you get the vanilla and the tartness from the lactobacillus.

Recipe Photos
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-31 22:05 UTC
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