Berry Sour Recipe

Recipe Info

Recipe Image

Berry Sour

by on
All Grain + Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
All Grain Plus Extract homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Rice Hulls - US, Lactose - Milk Sugar - US, Flaked Oats - US, Flaked Wheat - US, White Wheat - US, Dry Malt Extract - Light - US, Mosaic Hops, Galaxy Hops, Fermentis Safale US-05 Homebrew Yeast, Blueberry, Blackberry, Raspberry, Vanilla Beans.

This recipe was cloned from Raspberry Sour 2.

Fermentables

36% - 2-Row - US
4
37
1
Mash
5% - Rice Hulls - US
0.5
0
0
Mash
5% - Lactose - Milk Sugar - US
0.5
0
0
Late
18% - Flaked Oats - US
2
37
1
Mash
9% - Flaked Wheat - US
1
35
2
Mash
18% - White Wheat - US
2
40
2
Mash
9% - Dry Malt Extract - Light - US
1
44
8
Extract

Hops

Mosaic
0.75
Pellet
Boil
10 min(s)
12.7
12.1
Mosaic
1
Pellet
FlameOut
0 min(s)
12.7
0.0
Mosaic
2
Pellet
DryHop
5 day(s)
12.7
0.0
Galaxy
1
Pellet
DryHop
0 day(s)
14.2
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

Blueberry
2
each
Secondary
Blackberry
1.5
each
Secondary
Raspberry
1.5
each
Secondary
Vanilla Beans
2
each
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash Flaked Oats, Flaked Wheat, 2-Row Malt, White Wheat Malt and Rice Hulls
2.
After 15 minutes test PH level and adjust to 5.2-5.4, take ph reading every 5 minutes
3.
Boil for 60 minutes
4.
Cool mash to 170 degrees or below
5.
Adjust PH Level to 4.5
6.
Add Yeast Nutrient and OYL-605 yeast (Aprox. 2 days to 3.6 PH)
7.
Boil and add .5lbs Lactose and .75oz Mosaic Hops (10 min remaining)
8.
Remove from boil and reduce temperature to 170 degrees and whirlpool 1oz of Mosaic hops (20 min)
9.
Pitch Yeast
10.
After approximately 7 days add 2lbs blueberries, raspberries and 1lb blackberry once double boiled at 165 degrees for 20-30 minutes
11.
Add 2 Vanilla beans with approximately two weeks left
12.
With 5 days remaining add 2 oz of Mosaic Hops and 1oz Galaxy Hops

Tasting Notes (1)

Brewer 118451

Tasted on 6/27/2019 by Brewer 118451

Notes:

Final ABV will go up by .38 with fruit additions

Recipe Facts

Berry Sour
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.059 OG
  • 1.011 FG
  • 12.1 IBU (tinseth) Bitterness
  • 0.20 BG:GU
  • 3.9° SRM Color
  • 75% Efficiency
  • 6.2% ABV Alcohol
  • 198 per 12oz Calories
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