Kettle Sour - Beer Recipe - Brewer's Friend

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Kettle Sour

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Monday July 5th 2021
1.047
1.010
4.8%
7.6
3.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb American - Pilsner4.75 lb Pilsner 37 1.8 49%
4.75 lb American - Wheat4.75 lb Wheat 38 1.8 49%
0.20 lb Rice Hulls0.2 lb Rice Hulls 0 0 2.1%
9.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Willamette0.35 oz Willamette Hops Pellet 5.7 Boil 60 min 7.58 100%
0.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2.20 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Charleston, WV
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 115 115 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Strike -- 152 °F 60 min
3.9 gal Sparge 170 °F -- --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 151 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.24 17  
Mash volume with grains 5.02 20.1  
Grain absorption losses -1.21 -4.9  
Remaining sparge water volume (equipment estimates 4.23 g | 16.9 qt) 3.72 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.96 31.9
Equipment Profile Used: System Default
 
Notes

Boil wort after mashing. Cool between 68 and 95. Pitch Lacto. Wait until pH is 3.2-3.5 then boil and add hops per usual.

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  • Last Updated: 2024-03-19 20:56 UTC