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American fruited sour

Method: BIAB
Style: Specialty Fruit Beer
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Josh
Hop Utilization: 92%
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)

Created: Friday December 10th 2021

Original Gravity:

1.057

Final Gravity:

1.013

ABV (standard):

5.7%

IBU (tinseth):

0.0

SRM (morey):

4.0

Mash pH

4.5

Cost $

n/a

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Brew Log History

Target 70°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Blackberry4 lb Blackberry	3.6	0	22.2%
10 lb	Great Western - Pure Idaho Pilsen10 lb Pure Idaho Pilsen	37.7	1.5	55.6%
1 lb	Rolled Oats1 lb Rolled Oats	33	2.2	5.6%
0.50 lb	Bestmalz - BEST Acidulated0.5 lb BEST Acidulated	35.9	2.81	2.8%
1.50 lb	Bestmalz - BEST Acidulated1.5 lb BEST Acidulated - (late mash tun addition)	35.9	2.81	8.3%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	5.6%
18 lbs / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal	Add all grains excluding blackberries and larger portion of Acidulated malt.	Infusion	146 °F	152 °F	75 min
5 gal	Reduce temperature to 100 F and add 1.5 Acidulated malt as well as a Goodbelly Probiotic shot and allow to acidify the brew for 12 hours or until appropriately soured.	Steeping	152 °F	100 °F	480 min
5 gal		Strike	100 °F	170 °F	30 min
3 gal		Sparge	170 °F	170 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.
8 oz	Lactose	Water Agt	Mash	0 min.
2.70 oz	Good Belly Probiotic Shot	Other	Mash	12 hr.

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 292 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.23 psi Temp: 36 °F CO₂ Level: 2.5 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

Notes

Chop the frozen blackberries in a sanitized food processor then commence to add to the primary fermentation vessel in Brew Bags to allow for maximum blackberry tartness to come through. Ensure you rest the fermentation until completely clear before enjoying.

Last Updated and Sharing

539

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Brews

Public: Yup, Shared
Last Updated: 2022-03-28 15:54 UTC

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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American fruited sour

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