Brummel Blueberry Cinnamon Sour

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This is a Community Recipe created by braindead

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)


Thomas Fawcett – Oat Malt (635 grams)
Weyermann® Acidulated Malt (96 grams)
Thomas Fawcett – Golden Promise Pale Ale Malt (3900 grams)
Flaked Oats Including Husk (1200 grams)
Lactose 1kg (1 packs)
SafAle™ US-05 11.5g (1 packs)
WildBrew™ Sour Pitch (1 packs)


Beer Style (main): Hybrid/Mixed
Beer Style (sub): Wood- and Barrel-Aged Sour Beer
Batch Size: 19
Original Gravity: 1.077
Final Gravity: 1.026
ABV %: 6.6

Temperature °C: 68
Length (mins): 45
Out temp °C: 76
Out time (mins): 10

Boil time (mins): 60

Additions and timing:

Do not introduce the whirlpool hops at the first whirlpool, as they will inhibit the Lactobacillus blend. Pre-acidify the wort to a pH of 4.5, then chill the wort to 95°F (35°C) and pitch the Lactobacillus blend. There’s no need to hold the heat at 95°F (35°C), but don’t allow it to drop much below 75°F (24°C). After a pH of 3.2–3.3 is obtained, reheat the wort to 180°F (82°C) and follow the hopping schedule for the second whirlpool. After the whirlpool, rest for 15 minutes, then chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the British Ale yeast.

Hold fermentation at 68°F (20°C) for 24 hours once signs of fermentation are visible. Allow the temperature to rise to 70°F (21°C) during the remainder of fermentation, following the dry-hop schedule. After adding the vanilla and blackberries, allow the berries to ferment out at 70°F (21°C).

Secondary additions and timing:

Mash the grains at 155°F (68°C) for 45 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 60 minutes. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes.

Yeast: us 05
Fermentation temperature/steps: 20


Additional information

Weight 6.857 kg
Country of Origin GB
HS Code 2106909853


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