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Kettle Sour #2 (Bruch)

Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.29 gallons
Post Boil Size: 5.79 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brandon Pflipsen
Calories: 217 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)

Created: Friday November 19th 2021

Original Gravity:

1.066

Final Gravity:

1.012

ABV (standard):

7.0%

IBU (tinseth):

20.0

SRM (morey):

13.7

Mash pH

5.6

Cost $

n/a

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Brew Log History

Target 68°F
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

Readings: {{ readingsCount | number }}

Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 lb	German - Vienna5.5 lb Vienna	37	4	39.3%
5.50 lb	Belgian - Pilsner5.5 lb Pilsner	37	1.6	39.3%
1 lb	Honey Malt1 lb Honey Malt	37	25	7.1%
1 lb	Munich1 lb Munich	37	6	7.1%
0.50 lb	American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L	34	40	3.6%
0.50 lb	Belgian - Special B0.5 lb Special B	34	115	3.6%
14 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Kent Goldings1 oz Kent Goldings Hops		Pellet	5.9	Boil	60 min	20.01	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Kent Goldings (Pellet)		20.01	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.4 gal	Strike	166 °F	152 °F	60 min
5.03 gal	Sparge	180 °F	170 °F	15 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.30 g	Gypsum	Water Agt	Mash	1 hr.
3.10 g	Epsom Salt	Water Agt	Mash	1 hr.
1.30 g	Table Salt	Water Agt	Mash	1 hr.
1.30 g	Baking Soda	Water Agt	Mash	1 hr.
0.30 g	Gypsum	Water Agt	Sparge	15 min.
3.50 g	Epsom Salt	Water Agt	Sparge	15 min.
1.50 g	Table Salt	Water Agt	Sparge	15 min.

Yeast

Omega Yeast Labs - Lactobacillus Blend OYL-605

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:	N/A
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 118 B cells required

Omega Yeast Labs - Belgian Ale A OYL-024

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 118 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 8.5 oz Temp: 68 °F CO₂ Level: 3.75 Volumes

Target Water Profile

East Flanders

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
4	22	52	47	76	88
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

419

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Brews

Public: Yup, Shared
Last Updated: 2021-11-24 17:47 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Kettle Sour #2 (Bruch)

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