Cherry Kettle Sour - Beer Recipe - Brewer's Friend

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Cherry Kettle Sour

249 calories 17.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Wednesday October 27th 2021
1.076
1.008
8.9%
18.9
14.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row $ 0.00 / lb
$ 0.00 		37 1.8 40%
2 lb American - Rye2 lb Rye $ 0.00 / lb
$ 0.00 		38 3.5 13.3333%
2 lb American - Pilsner2 lb Pilsner $ 0.00 / lb
$ 0.00 		37 1.8 13.3333%
2 lb Brown Sugar2 lb Brown Sugar $ 0.00 / lb
$ 0.00 		45 15 13.3333%
0.75 lb Cherry, dark sweet0.75 lb Cherry, dark sweet $ 0.00 / lb
$ 0.00 		6.4 0 5%
0.25 lb German - Carafa I0.25 lb Carafa I $ 0.00 / lb
$ 0.00 		32 340 1.66667%
2 lb German - Acidulated Malt2 lb Acidulated Malt $ 0.00 / lb
$ 0.00 		27 3.4 13.3333%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops $ 0.00 / oz
$ 0.00 		Pellet 15 Boil 30 min 18.8641 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid $ 0.00 / oz
$ 0.00 		Water Agt Mash --
 
Yeast
Mangrove Jack - Kveik Yeast
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
68 - 104 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
White Labs - Lactobacillus plantarum
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 100 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F      
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 140 °F 152 °F 60 min
2 gal Sparge 212 °F -- 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.32 g | 37.3 qt) 9.05 36.2  
Mash volume with grains (equipment estimates 10.3 g | 41.2 qt) 10.03 40.1  
Grain absorption losses -1.53 -6.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.05 36.2
Equipment Profile Used: System Default
 
Notes
  • 60 minute mash w/ 12 oz frozen pitted dark sweet cherries.
  • Pitch lactobacillus culture in anvil foundry maintained at 90 degrees for 24 hours.
  • bring up to boil, boil 90 min total, 30 min addition of half oz of CTZ
  • chill down, pitch mangrove jack's Kveik, set foundry to 80 degrees, ferment for 1 week.
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  • Public: Yup, Shared
  • Last Updated: 2021-11-01 20:07 UTC