Tart Cherry Saison (Kettle Sour) - Beer Recipe - Brewer's Friend

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Tart Cherry Saison (Kettle Sour)

196 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.37 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TB
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Tuesday April 2nd 2019
1.059
1.017
5.5%
28.7
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 85.4%
12 oz Flaked Wheat12 oz Flaked Wheat 34 2 6.7%
8 oz German - Rye8 oz Rye 38 3.5 4.5%
6 oz Corn Sugar - Dextrose6 oz Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 3.4%
178 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz El Dorado0.25 oz El Dorado Hops Pellet 15.7 Boil 60 min 15.81 3.6%
1 oz Yakima Valley Hops - Monroe1 oz Yakima Valley Hops - Monroe Hops Pellet 3.3 Boil 20 min 8.05 14.3%
1 oz Yakima Valley Hops - Monroe (3.3 AA)1 oz Yakima Valley Hops - Monroe (3.3 AA) Hops Pellet 3.3 Boil 10 min 4.82 14.3%
2 oz Yakima Valley Hops - Monroe (3.3 AA)2 oz Yakima Valley Hops - Monroe (3.3 AA) Hops Pellet 3.3 Boil 0 min 28.6%
1.25 oz El Dorado1.25 oz El Dorado Hops Pellet 15.4 Dry Hop 7 days 17.9%
1.50 oz El Dorado1.5 oz El Dorado Hops Pellet 15.4 Dry Hop 4 days 21.4%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Water Agt Boil 15 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
48 oz Black Cherry Juice Flavor Kegging --
 
Yeast
White Labs - Marañón Canyon Wild Cacao WLP546
Amount:
1 Each
Cost:
Attenuation (custom):
67.5%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 275 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
3.5 gal Infusion -- 150 °F 90 min
5.25 gal Sparge -- 168 °F 30 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 3.57 14.3  
Mash volume with grains 4.43 17.7  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 4.39 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 6.37 25.5  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.96 31.9
Equipment Profile Used: System Default
 
Notes

Kettle Sour Steps

Starter
-Create a starter with 200 g DME, 2L of filtered tap water, and a pinch of yeast nutrient.
-Add 1/2 tsp 88% lactic acid (should get pH down < 4.5).
-Chill to ~110ºF, add 2 cups uncrushed rye malt.
-Top the starter off with carbonated water. This will purge oxygen and reduce headspace.
-Cap flask with airlock. This will ensure the aerobic competitors do not get the oxygen they need to produce off-flavors.
-Keep the starter as warm as you can (~110ºF is best) for 2-3 days. Strain then pitch directly into wort.

Mash
-Mash in, collect wort, and reduce pH to 4.0-4.3.
-Boil for 15 min (no hops!).
-Cool to 100F and pitch starter.
-Purge headspace with CO2, cover w/ Press'n Seal plastic wrap.
-Hold as close to 90-100F for 24-48 hours.
-Check pH in 24 hours, hold for additional time (if necessary) until pH is 3.2-3.6
-Once desired pH is reached, complete boil and continue as normal.

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  • Last Updated: 2019-04-04 17:55 UTC