Test BlackBerry Sour Beer Recipe | Extract Fruit Lambic | Brewer's Friend
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Test BlackBerry Sour

178 calories 16.1 g 330 ml
Beer Stats
Method: Extract
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 27.4 °P (recipe based estimate)
Post Boil Gravity: 50.4 °P (recipe based estimate)
Efficiency: 84% (steeping grains only)
Calories: 178 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Wednesday March 31st 2021
14.4 °P
2.8 °P
6.2%
7.6
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Blackberry500 g Blackberry - (late boil kettle addition) 3.6 0 8.8%
2.70 kg Rahr - Pale Ale2.7 kg Pale Ale 36.34 3.5 47.4%
1.50 kg Bestmalz - BEST Biscuit1.5 kg BEST Biscuit 35 20 26.3%
1 kg Rahr - White Wheat1 kg White Wheat 39.1 3.2 17.5%
5.70 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g BSG - Fuggle30 g Fuggle Hops Pellet 4.2 Boil 60 min 7.64 100%
30 g / 0.00
 
Yeast
Escarpment Labs - Lactobacillus Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
32 - 42 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
"Test BlackBerry Sour" Fruit Lambic beer recipe by Brewer #352779. Extract, ABV 6.22%, IBU 7.64, SRM 9.77, Fermentables: (Blackberry, Pale Ale, BEST Biscuit, White Wheat) Hops: (Fuggle)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-31 16:11 UTC
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