Rasberry kettle sour

111.86 calories 10.13 g
Beer Stats
Method: BIAB
Style: Kettle sour
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: (Per )
Carbs: (Per )
Created Wednesday August 21st 2019
1.037
1.007
3.95%
7.5
2.95
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.90 kg American - Wheat0.9 kg Wheat 38 1.8 50%
0.90 kg American - Pilsner0.9 kg Pilsner 37 1.8 50%
1.8 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Hallertau Blanc5 g Hallertau Blanc Hops Pellet 10 Boil at 100 °C 15 min 7.5 100%
5 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 L Infusion 63 °C 60 min
4 L Sparge 70 °C --
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 32 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 20.8 g       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

Post 10 minute boil chill to 40c. lower Ph to 4.5 with lactic acid then add 40billion lactobacilus units, keep at 40c for 24hours covered tight until Ph hits 3.4.

Rack to secondary day 7 on top of 1kg raspberry puree

View Count: 242
Brew Count: 0
Last Updated: 2020-01-14 08:01 UTC

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