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Kumquat Citra Sour

198 calories 19 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Michael Pipkin
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Sunday February 21st 2021
1.060
1.013
6.2%
21.1
4.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Pale Ale10 lb Pale Ale 39 2.3 73.5%
2.60 lb Flaked Oats2.6 lb Flaked Oats 33 2.2 19.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.4%
13.60 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12 Boil 60 min 21.07 7.2%
3.20 oz citra cryo hops3.2 oz citra cryo hops Hops Pellet 25 Dry Hop 5 days 46.4%
2.10 oz Citra2.1 oz Citra Hops Pellet 12 Dry Hop 5 days 30.4%
1.10 oz Loral Cryo Hops1.1 oz Loral Cryo Hops Hops Pellet 19.5 Dry Hop 5 days 15.9%
6.90 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.1 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
11 lb Kumquats Other Secondary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Clifton Oaks Drive
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Ingredients:
MALTS
10 lb. (4.54 kg) Weyermann pale malt
2.6 lb. (1.20 kg) flaked oats
1 lb. (454 g) flaked wheat
HOPS
0.5 oz. (15 g) Magnum, 12% a.a. @ 60 min
3.2 oz. (90 g) Citra Cryo Hops, 25% a.a., dry hop 5 days
2.1 oz. (60 g) Citra, 12% a.a., dry hop 5 days
1.1 oz. (30 g) Loral Cryo Hops, 19.5% a.a., dry hop 5 days
YEAST
1 sachet Fermentis SafAle S-04
1 pack Wyeast 3767 Roeselare Belgian Blend
ADDITIONAL ITEMS
11 lb. (5 kg) kumquats, washed, sliced in half, frozen, and thawed


Mash at 154°F (68°C) for 60 minutes and batch or fly sparge to collect 7.4 gal. (28 L) of wort. Boil 60 minutes, adding hops as indicated. Chill wort to 68°F (20°C) and pitch S-04. Ferment at 68°F (20°C) until the specific gravity is stable, then transfer to a clean, sanitized carboy, preferably glass to reduce oxidation. Pitch Roeselare culture and allow beer to age 6–12 months until specific gravity stabilizes (measure the gravity once a month to monitor progress). Add kumquats to a sanitized tertiary fermentation vessel, rack beer on top of the fruit, and allow to ferment until the specific gravity falls to what it was before adding the fruit. Add the dry hops 5 days before kegging or bottling.

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  • Public: Yup, Shared
  • Last Updated: 2021-02-21 01:29 UTC
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