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Kettle Sour

168 calories 15.9 g 378 ml
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.7 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 168 calories (Per 378ml)
Carbs: 15.9 g (Per 378ml)
Created Sunday September 20th 2020
1.048
1.010
5.1%
3.5
3.5
n/a
14.98
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg Crisp Malting - Extra Pale Ale Malt3.7 kg Extra Pale Ale Malt £ 0.99 / kg
£ 3.66
38 1.7 44.2%
0.68 kg Crisp Malting - Torrefied Wheat0.68 kg Torrefied Wheat £ 0.95 / kg
£ 0.65
36.8 3 8.1%
2 kg Mango2 kg Mango - (late fermenter addition) 4.95 0 23.9%
2 kg Passionfruit2 kg Passionfruit - (late fermenter addition) 5 0 23.9%
8.38 kg / £ 4.31
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Columbus2 g Columbus Hops £ 0.04 / g
£ 0.07
Pellet 13 Boil 60 min 3.51 100%
2 g / £ 0.07
 
Other Ingredients
Amount Name Cost Type Use Time
1 each camp £ 0.04 / each
£ 0.04
Water Agt Mash 0 min.
£ 0.04
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
£ 2.58 / each
£ 2.58
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
£ 7.98 / each
£ 7.98
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
£ 10.56 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

mash at 67 and collect wort. Bring to a quick boil then cool to 32 degrees.

Pre-acidify down to a pH of 4.3

Pitch Lacto Starter and hold kettle at 29 degrees until pH was 3.4. (Roughly 24hrs)

Boil the wort as normal adding hops and yeast nutrient.

Cool and Aerate. Pitch rehydrated US-05

Let ferment on the low end of the temperature range.

After FG is hit I purged another vessel with CO2 and add puréed and pasteurized fruit

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-20 13:28 UTC
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