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Kettle Sour

156 calories 13 carbs
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Deep Waters Brewing
Calories: 156 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created Sunday March 24th 2019
1.048
1.008
5.24%
4.63
4.25
4.55
 
Fermentables
Amount Fermentable PPG °L Bill %
4 lb American - White Wheat4 lb White Wheat 40 2.8 34%
4 lb German - Pilsner4 lb Pilsner 38 1.6 34%
2 lb American - Vienna2 lb Vienna 35 4 17%
1.25 lb German - Acidulated Malt1.25 lb Acidulated Malt - (late addition) 27 3.4 10.6%
0.5 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.3%
11.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6 Boil 10 min 4.63 25%
3 oz Mosaic3 oz Mosaic Hops Leaf/Whole 12.5 Hopback at 200 °F 0 min 75%
 
Mash Guidelines
Amount Description Type Temp Time
qt Fly Sparge 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tbsp Gypsum Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
1 tbsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
10948
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.87 39.5  
Strike water volume at mash thickness of 1.5 qt/lb 4.41 17.6  
Remaining sparge water volume 5.46 21.9  
Grain absorption losses -1.47 -5.9  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 8.15 32.6  
Boil off losses -1.5 -6  
Hops absorption losses -0.15 -0.6  
Amount going into fermentor 6.5 26  
Total: 9.87 39.5
 
Notes

If needed, add lactic acid to help bring ph down to 4.5.

Bring to ~180° for 10 min and then cool to ~120°. Add When wort reaches 110°, transfer to mash tun. Transfer on top of 2 tbsp of Nancy’s yogurt. Cover with a layer of co2 and then cover with plastic wrap. Keep wort at 110 until PH reaches ~3.5. Transfer back to kettle and then do full boil.

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  • Last Updated: 2019-03-27 16:55 UTC