Kettle Sour Base - Beer Recipe - Brewer's Friend

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Kettle Sour Base

190 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 190 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday April 5th 2020
1.058
1.011
6.2%
6.5
4.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - White Wheat5 lb White Wheat 40 2.8 37.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 15%
1 lb American - Rye1 lb Rye 38 3.5 7.5%
5.50 oz German - Acidulated Malt5.5 oz Acidulated Malt 27 3.4 2.6%
5 lb American - Pilsner5 lb Pilsner 37 1.8 37.5%
13.34 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
0.50 each Camden Tablet Water Agt Mash 0 min.
0.50 each Camden Tablet Water Agt Boil 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1.80 g Calcium Chloride (dihydrate) Water Agt Boil 0 min.
7 ml Lactic acid Water Agt Mash 0 min.
0.50 oz Table Salt Water Agt Mash 0 min.
2.50 tsp Potassium Sorbate Other Primary 0 min.
6 ml Lactic acid Water Agt Boil 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.50 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Columbus Water (Hap Cremean Water Plant 2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 7 23 78 59 38
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 164 °F 150 °F 60 min
5 gal sparge until you reach 7.6 gallons Sparge 170 °F 150 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5 20  
Mash volume with grains 6.07 24.3  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 3.66 g | 14.7 qt) 3.91 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.75 g | 27 qt) 7 28  
Boil off losses -0.75 -3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 8.92 35.7
Equipment Profile Used: System Default
 
Notes

-Mash as normal with grain bill listed.
-After sparge bring to boil to kill microbes.
-Make sure pH is at 4.5 with lactic acid.
-Once pH is hit and wort is cooled, pitch omega lacto strain.
-Keep in kettle at 95 degrees for 24-48 hours until desired 3.2- 3.4pH.
-Bring to boil again to kill off lacto strain.
-During boil yeast nutrient and hops.
-Transfer to fermenter and pitch sacco strain at pitch temp.
-After fermentation is done throw in potassium phosphate.
-After potassium phosphate is added, add desired pureed fruit.

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  • Last Updated: 2020-08-25 15:09 UTC