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Big Berry Sour

246 calories 23.3 g 330 ml
Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 40 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 62% (ending kettle)
No Chill: 20 minute extended hop boil time
Calories: 246 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)
Created Monday July 20th 2020
1.080
1.017
8.4%
10.2
5.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 kg Pale 2-Row10.5 kg Pale 2-Row 37 1.8 84%
0.50 kg Blueberry0.5 kg Blueberry - (late fermenter addition) 4.95 0 4%
0.50 kg Raspberry0.5 kg Raspberry - (late fermenter addition) 3.15 0 4%
0.50 kg Strawberry0.5 kg Strawberry - (late fermenter addition) 3.15 0 4%
0.50 kg Blackberry0.5 kg Blackberry - (late fermenter addition) 3.6 0 4%
12.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 12.5 Boil 40 min 10.18 100%
10 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Strike 63 °C 120 min
8 L Sparge -- --
Infusion -- 1200 min
10 L Sparge -- --
Souring Temperature 38 °C 2880 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Phosphoric acid Water Agt Sparge 3 days
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
27 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 725 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
30 - 40 °C
Starter:
No
Fermentation Temp:
27 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 725 B cells required
White Labs - Brettanomyces Lambicus WLP653
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
27 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 725 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Piara Waters, WA, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Iterative mash, split 6kg and 4.5kg
Low efficiency expected
Phospric acid added post sparge
Short boil of 15 min
Await temp to drop to 38
Add sour pitch
Test daily until ph is 3.4-3.6
Ph finished at 3.4
Fruit additions added with Belle Saison
Transfer to wlp653 until terminal gravity

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-24 03:57 UTC
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