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BlueBear-y Tails Sour

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craig Lowe
Calories: 178 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)

Created: Saturday August 13th 2022

Original Gravity:

1.055

Final Gravity:

1.007

ABV (standard):

6.3%

IBU (tinseth):

0.0

SRM (morey):

5.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Briess - Pale Ale Malt 2-Row5 lb Pale Ale Malt 2-Row	36.8	3.5	47.6%
4 lb	Briess - Wheat Malt, White4 lb Wheat Malt, White	39.1	2.5	38.1%
1 lb	Grain Millers - Flaked Oats1 lb Flaked Oats	34.6	1.5	9.5%
8 oz	Bestmalz - BEST Acidulated8 oz BEST Acidulated	35.9	2.81	4.8%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops		Pellet	4.5	Boil	0 min		100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Tettnanger (Pellet)			100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.56 gal		Strike	152 °F	149 °F	60 min
Starting Mash Thickness: 2.5 qt/lb Starting Grain Temp: 149 °F

Other Ingredients

Amount	Name	Type	Use	Time
8 oz	Corn Sugar	Water Agt	Mash	15 min.
1 each	Whirlfloc	Water Agt	Mash	--
0.27 lb	Blue Berry Puree	Water Agt	Mash	5 days

Yeast

Lallemand - WildBrew Philly Sour

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	High
Optimum Temp:	68 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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
Mash Chemistry and Brewing Water Calculator

Notes

This yeast will likely produce lactic acid first and then start to ferment afterward. I pitched at 75°F and held steady the whole time. I added fruit and oak on day 5-6, nearly at terminal. Let sit on fruit for at least 5-7 days. Cold crash for 24-48 hours before transfer. I added a little Biofine to help settle pulp in suspension. The beer pours hazy with no pulp and a nice creamy head.

As mentioned in my post, this beer would benefit from a few more days of fruit and oak contact time. I added 4.5 pounds of fruit (1.5 cans), but I wouldn’t hesitate to add two full cans next time. I would also experiment with two oak spirals for more pronounced oak character.

(Based on https://hazyandhoppy.com/fruited-raspberry-sour-recipe-with-philly-sour/)

Last Updated and Sharing

343

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Brews

Public: Yup, Shared
Last Updated: 2022-11-04 19:30 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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