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Kettle sour june 21

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.200 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Thursday June 3rd 2021
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1.048
1.011
4.8%
12.5
3.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 66.7%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 5.6%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 22.2%
0.15 kg German - CaraFoam0.15 kg CaraFoam 37 1.8 3.3%
0.10 kg Corn Sugar - Dextrose0.1 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.2%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 4.87 20%
1 oz Citra1 oz Citra Hops Pellet 11 Hop Stand at 76 °C 20 min 4.46 20%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Hop Stand at 76 °C 20 min 3.18 10%
1.50 oz El Dorado1.5 oz El Dorado Hops Pellet 15.7 Dry Hop 4 days 30%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 4 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
0.25 tsp Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.2 L Strike 67 °C 67 °C 60 min
mashout 68 °C 76 °C 15 min
21.1 L Sparge 76 °C 100 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.2
Mash volume with grains (equipment estimates -0.1 L) 16.1
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 2.9 L) 3.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.8 L) 11
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 16.2
Going into fermentor 21
Total: 16.3  
Equipment Profile Used: System Default
 
Notes

1 tsp dropped ph to 5.42 from 6.08

1 tsp in sparge water, dropped too far.

1tbsp and 1 tsp dropped to 4.3 prior to inoculation

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  • Public: Yup, Shared
  • Last Updated: 2021-06-06 16:23 UTC