Dry-hopped kettle sour #5 - Beer Recipe - Brewer's Friend

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Dry-hopped kettle sour #5

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 10 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: DG
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Saturday September 2nd 2017
1.046
1.010
4.7%
15.9
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Belgian - Pilsner2.5 lb Pilsner 37 1.6 55.6%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 22.2%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 22.2%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mackinac2 oz Mackinac Hops Pellet 11.1 Dry Hop 5 days 83.3%
0.40 oz Apollo0.4 oz Apollo Hops Pellet 13 Boil 10 min 15.94 16.7%
2.40 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Monona, WI
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 47 31 70 18 510
2g CaCl and 2g slaked lime
4g gypsum
9 mL lactic acid to the mash only
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Infusion -- 148 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 1.5 6  
Mash volume with grains 1.86 7.4  
Grain absorption losses -0.56 -2.3  
Remaining sparge water volume (equipment estimates 2.08 g | 8.3 qt) 2.32 9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.77 g | 11.1 qt) 3 12  
Boil off losses -0.25 -1  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 3.81 15.3
Equipment Profile Used: System Default
 
Notes

24 hours before:
1) lacto starter with 4 tsp yogurt in 1L 1.040 wort (http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources)
2) prep brewing water

IMPORTANT:
1) Default water profile (4 gallons) left me with 1/2 gallon extra. Only going to lose .5 G to absorption.
2) BIAB for 3 gallons means lower efficiency. Plug in 60% next time.

Collect 3 gallons run-off Pasteurize wort (10 min at 170) and cool to 110.

Boil for 10 minutes. Cool and pitch wyeast 1007.

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  • Last Updated: 2017-09-04 22:21 UTC