Kettle sour-Hothead yeast slurry - Beer Recipe - Brewer's Friend

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Kettle sour-Hothead yeast slurry

194 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 10.6 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: James
Calories: 194 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Friday April 5th 2019
14.6 °P
2.7 °P
6.4%
6.3
3.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 63.6%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 36.4%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 15 Whirlpool at 208 °F 10 min 6.34 100%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Lactic acid Water Agt Boil --
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
chantilly water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
ph got down to 3.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Sparge -- 148 °F 60 min
Starting Mash Thickness: 1.65 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.65 qt/lb 4.54 18.2  
Mash volume with grains 5.42 21.7  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.6 g | 14.4 qt) 4.09 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.51 g | 26 qt) 7 28  
Boil off losses -1.5 -6  
Post boil Volume 5.01 20  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Going into fermentor 5 20  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

lower pH with lactic acid between 4.3-4.0 before pitching Lactobacillus.
Cool wort between 75 F or 95 F to pitch Lactobacillus.
Purge head space in grain father with c02 after pitching lactobacillus as well as everytime the pH is checked purge it again and cover back up.
After pH reaches 3.4 do a second boil to kill lactobacillus cool down and pitch yeast.

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  • Last Updated: 2019-06-20 23:25 UTC