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Sugar Plum Kettle Sour

184 calories 17.6 g 12 oz
Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created Sunday November 7th 2021
1.056
1.012
5.8%
0.0
10.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb American - Vienna3 lb Vienna 35 4 33.3%
3 lb United Kingdom - Golden Promise3 lb Golden Promise 37 3 33.3%
2 lb Dry Malt Extract - Amber2 lb Dry Malt Extract - Amber - (late boil kettle addition) 42 10 22.2%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 11.1%
9 lbs / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.62 gal Strike 155 °F 60 min
5.7 gal Sparge 175 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Lactic acid Water Agt Mash 0 min.
11 lb plum puree Flavor Primary 2 days
1.50 tbsp cardamom/cinnamon/orange zest/vanilla extract Flavor Kegging 0 min.
10 oz toasted pecans Flavor Primary 2 days
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
Lallemand - WILDBREW™ SOUR PITCH
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
86 - 104 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Wally World Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
  1. Mash grains and collect wort
  2. Boil wort for 60 minutes; add lactose/dme at flameout
  3. Cool wort to ~90 degrees
  4. Innolculate with bacteria and hold at 90 for 2 days
  5. Pasteurize wort @ 160 for 15 minutes
  6. Cool wort to 68-75 degrees
  7. Innoculate wort with yeast and begin steeping extract ingredients in high alcohol vodka
  8. Add plum puree and toasted pecans after 36-48 hours (near the end of active primary fermentation)
  9. After 10-14 days, keg and add extract

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-21 11:56 UTC
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