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LKP

161 calories 10.6 g 12 oz
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Beer Stats
Method: Extract
Style: Wild Specialty Beer
Boil Time: 5 min
Batch Size: 2.6 gallons (ending kettle volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Fats Schindee
Calories: 161 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Sunday September 10th 2017
1.050
1.004
6.0%
5.6
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Extra Light3 lb Dry Malt Extract - Extra Light 42 2.5 96%
2 oz Maltodextrin2 oz Maltodextrin 39 0 4%
3.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 6.1 Boil 10 min 5.63 100%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
86 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
Lacto Plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
86 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
RO/DI
Quick Water Requirements
Water Gallons  Quarts
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.    
Water added to kettle 1.76 7  
Volume increase from sugar/extract (early additions) 0.24 1  
Pre boil volume (equipment estimates 2.74 g | 11 qt) 2 8  
Boil off losses -0.13 -0.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 1.86 g | 7.4 qt) 2.6 10.4  
Estimated amount in fermentor 2.6 10.4  
Total: 1.76 7
Equipment Profile Used: System Default
 
Notes

Kettle sour with Goodbelly Mango shot for 24-48 hrs. Boil to kill lacto; add maltodextrin and hops during this boil. Chill, then top up with DI water to 2.5 gal (I did 2 gal partial boil because I only had 3 gal pot available, and didn't want a boilover; do full volume boil if able), add to 3 gal carboy, then pitch Kveik and ferment hot (86-100ish). Package, or rack some onto fruit (this batch I did onto 32 oz Pomegranate juice) if desired, and let referment a couple months...

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  • Last Updated: 2018-05-17 03:43 UTC