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Kettle sour

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Friday January 19th 2018
1.051
1.011
5.3%
9.9
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Canadian - Pale 2-Row4 kg Pale 2-Row 36 1.75 80%
0.50 kg American - White Wheat0.5 kg White Wheat 40 2.8 10%
0.25 kg German - Acidulated Malt0.25 kg Acidulated Malt 27 3.4 5%
0.25 kg American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt) 33 1.8 5%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Magnum0.1 oz Magnum Hops Leaf/Whole 15 Boil 45 min 4.81 11.3%
0.25 oz Citra0.25 oz Citra Hops Leaf/Whole 11 Boil 5 min 1.92 28.2%
0.50 oz Amarillo0.5 oz Amarillo Hops Leaf/Whole 8.6 Boil 5 min 2.99 56.5%
1 g Cascade1 g Cascade Hops Leaf/Whole 7 Boil 5 min 0.17 4%
0.89 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Water Agt Boil 10 min.
 
Yeast
The Yeast Bay - Funktown Pale Ale
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Med/Low
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Add 30 ml lactic acid to mash water. Mash ph around 5.8 (acid malt should bring it down to around 5.2) Campden tablet.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Temperature -- 68 °C --
20.7 L Temperature -- 76 °C 15 min
Hold temp for 2 days or until ph drops Temperature -- 22 °C --
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 14
Mash volume with grains 17.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.7 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

-use yogurt to lower ph at 115 F for 24 hrs
-Lower to 3.5 ph

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  • Last Updated: 2018-02-26 04:24 UTC