Pineapple Guava Kettle Sour

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)

Created: Sunday April 18th 2021

Original Gravity:

1.048

Final Gravity:

1.008

ABV (standard):

5.2%

IBU (tinseth):

0.0

SRM (morey):

5.0

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Briess - White Wheat Raw3 lb White Wheat Raw	34.5	2	31.3%
6 lb	Briess - Pale Ale Malt 2-Row6 lb Pale Ale Malt 2-Row	36.8	3.5	62.5%
0.60 lb	Weyermann - Acidulated0.6 lb Acidulated	27	3.4	6.3%
9.60 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Motueka1 oz Motueka Hops		Pellet	7	Dry Hop	7 days		100%
1 oz / $ 0.00

Show Summary View

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

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal		Strike	95 °F	156 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 74 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 oz	Sweet Orange Peel	Other	Secondary	--
1 oz	Lemon peel	Other	Secondary	--
1 oz	lime peel	Other	Secondary	--
3 lb	pineapple	Other	Secondary	--
3 lb	guava	Other	Secondary	--
32 oz	Mango Good Belly Probiotic	Other	Sparge	1 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 5.2 oz Temp: 70 °F CO₂ Level: 2.6 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

Mash as usual with noted grains. Let cool to around 90°, pitch Good Belly and saran wrap kettle. Allow souring for next 24 hours then continue boil as usual. Cool to 74, pitch yeast. Add fruit and peels in during secondary fermentation.

View Count: 642
Brew Count: 0
Last Updated: 2021-04-18 20:20 UTC

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