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Cherry lime kettle sour

218 calories 20.7 g 12 oz
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 70 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 218 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created Thursday July 9th 2020
1.066
1.014
6.8%
13.4
8.0
3.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - White Wheat6 lb White Wheat 40 2.8 32.9%
4 lb Pale 2-Row4 lb Pale 2-Row 37 1.8 21.9%
2 lb Briess - Caramel Malt - 20L2 lb Caramel Malt - 20L 35 20 11%
64 oz Cherry64 oz Cherry - (late fermenter addition) 6.3 0 21.9%
4 oz Lime4 oz Lime 0.45 0 1.4%
2 lb Bestmalz - BEST Acidulated2 lb BEST Acidulated 35.9 2.81 11%
18.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Boil 10 min 6.51 66.7%
0.50 oz Lemondrop0.5 oz Lemondrop Hops Pellet 6 Boil 30 min 6.9 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Fly Sparge 155 °F 60 min
Starting Mash Thickness: 1.42 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
60 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Sour Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 8 0 63 89 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.42 qt/lb 4.97 19.9  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.81 g | 19.23 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil Volume (equipment estimates 7.81 g | 31.23 qt) 8 32  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.97 39.9
 
Notes

Dry fry coriander before crushing. Add to hop bag and boil last 10 minutes of boil.

Add lactic boil, not before to get desired ph.

Add Tart cherry juice and kiwi concentrate to secondary

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  • Last Updated: 2020-10-27 04:33 UTC