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Kettle sour

157 calories 14.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Wild Specialty Beer
Boil Time: 30 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.77 gallons
Post Boil Size: 2.02 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Sunday January 7th 2018
1.048
1.010
5.2%
9.8
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 lb US - Pale 2-Row3.2 lb Pale 2-Row 37 1.8 84.2%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 13.2%
0.10 lb Rice Hulls0.1 lb Rice Hulls 0 0 2.6%
3.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 30 min 5.61 50%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 4.24 50%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Lactobacillus braxis Other Mash 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 68 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
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
Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 3.5 14  
Mash volume with grains 3.8 15.2  
Grain absorption losses -0.48 -1.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 2.77 11.1  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2 g | 8 qt) 2.02 8.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.02 g | 8.1 qt) 2 8  
Total: 3.5 14
Equipment Profile Used: System Default
 
Notes

Mashed using normal methods. Target pH of 5.3 post mash. Adjust with lactic acid accordingly. Boil for a few minutes to sanitize and then cool to 90 degrees and transferred to sanitized sankey keg. Introduced souring bacteria. Maintained temp of 95 with sous vide by putting keg in cooler. Let sit for 2-3 days.

Checked ph and target around 3.5. Transferred to brew pot. Boiled and continued normally

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  • Last Updated: 2021-01-22 15:38 UTC