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Urban South Drip au Lait clone

217 calories 19.9 g 12 oz
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Urban South
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created Tuesday April 19th 2022
Amount Fermentable Cost PPG °L Bill %
13 lb Briess - Pale Ale Malt 2-Row13 lb Pale Ale Malt 2-Row 36.8 3.5 40.5%
8.75 lb Briess - White Wheat Raw8.75 lb White Wheat Raw 34.5 2 27.2%
2.50 lb Proximity - Malted Oats2.5 lb Malted Oats 29.9 2.5 7.8%
2.50 lb Flaked Wheat2.5 lb Flaked Wheat 34 2 7.8%
22 oz Corn Sugar - Dextrose22 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.3%
4 lb Blackberry4 lb Blackberry - (late fermenter addition) 3.6 0 12.5%
32.12 lbs / 0.00
Mash Guidelines
Amount Description Type Temp Time
8.7 gal sacc rest Infusion 152 °F 30 min
8.7 gal vorlauf/step up to mash out until clear Vorlauf 175 °F 30 min
Starting Mash Thickness: 1.3 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
4.50 oz Coffee Flavor Secondary 1 days
4.50 oz Coffee Beans Water Agt Secondary 1 days
4.58 g Chalk Water Agt Mash 1 hr.
2.84 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.18 g Epsom Salt Water Agt Mash 1 hr.
2.18 g Gypsum Water Agt Mash 1 hr.
16.10 ml Lactic acid Water Agt Mash 1 hr.
Omega Yeast Labs - Lactobacillus Blend OYL-605
2 Each
Attenuation (avg):
Optimum Temp:
68 - 95 °F
Fermentation Temp:
100 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 257 B cells required
Omega Yeast Labs - Hefeweizen Ale II OYL-022
2 Each
Attenuation (custom):
Optimum Temp:
63 - 75 °F
Fermentation Temp:
100 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 257 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 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

Mill the grains and mash at 154°F (68°C) for 30 minutes at a ratio of 1.3 qts/lb (2.7 l/kg). Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Hold the wort at 180°F (82°C) for 20 minutes, then allow it to cool. Once it has cooled to 100°F (38°C), pitch the Lacto. Purge the kettle/fermenter of oxygen using CO2 and seal to maintain an oxygen-free environment. Monitor the pH, aiming for 3.4–3.6. At target pH, bring to a boil, add the dextrose, and boil for 10 minutes. Chill to about 66°F (19°C), aerate the wort, and pitch the yeast.

Once primary fermentation is complete, add the blackberries or other fruit of choice. Estimate about half pound of fruit per gallon as a base and adjust to your tastes from there. After about 7 days, once the gravity has stabilized again, rack off of the fruit into a secondary fermenter and add the whole-bean coffee in a weighted, sanitized, nylon sack. After 24–36 hours, remove the beans and add the coarse-ground coffee in the same method. Remove the ground coffee after 24–32 hours, then crash, package, and carbonate.

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2022-04-27 00:33 UTC
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