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Leftover Grains Kettle Sour with Cherries and Nelson

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 3.3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 59% (brew house)
Source: rrenaud
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Sunday January 24th 2016
1.049
1.012
4.9%
13.1
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 lb American - Pale 2-Row5.4 lb Pale 2-Row 37 1.8 56%
0.40 lb American - Caramel / Crystal 20L0.4 lb Caramel / Crystal 20L 35 20 4.1%
0.30 lb United Kingdom - Maris Otter Pale0.3 lb Maris Otter Pale 38 3.75 3.1%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 2.6%
0.20 lb Belgian - CaraVienne0.2 lb CaraVienne 34 20 2.1%
3.10 lb Vintner's Harvest Cherry Puree3.1 lb Vintner's Harvest Cherry Puree - (late boil kettle addition) 11 15 32.1%
9.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Apollo0.1 oz Apollo Hops Pellet 20 Boil 60 min 13.13 3.2%
3 oz Nelson Sauvin3 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days 96.8%
3.10 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
15 tablets Swanson's Lacto Plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.2 qt Infusion -- 156 °F 60 min
Starting Mash Thickness: 2.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (2.3 qt/lb), your strike volume will exceeds the total water needed for the recipe (5.46 g). Reduce mash thickness to 2.25 qt/lb or increase pre-boil volume to 4.09 g.    
Strike water volume at mash thickness of 2.3 qt/lb 5.55 22.2  
Mash volume with grains 6.32 25.3  
Grain absorption losses -1.21 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.8 g | 19.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 3.3 13.2  
Going into fermentor 3.3 13.2  
Total: 5.46 21.8
Equipment Profile Used: System Default
 
Notes

kettle sour 2 days in, moderately sour/pleasant according to my taste, though Kristi described it as tasting like soap. 9.7 brix @ ~3.8 gallons

still pleasantly sour, souring 4 days in, definitely broken ph meter reports 2.85, preboil brix looks like 9.3 brix @ 3.8 gallons. starting boil @ 4 days.

5 days of fermentation: before adding cherry puree, ~6 brix ~= 1.010 SG. Again pleasantly sour, no longer sweet, though kind of one dimensional.

measured FG after fermentation of puree, hydro read 1.012, refractometer read 6.7.

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  • Last Updated: 2016-02-23 03:55 UTC