Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
3 g |
Magnum (15 AA)3 g Magnum (15 AA) Hops |
|
Pellet |
15 |
Boil
|
45 min |
5.16 |
4.8% |
|
20 g |
El Dorado (15.7 AA)20 g El Dorado (15.7 AA) Hops |
|
Pellet |
15.7 |
Boil
|
5 min |
7.81 |
31.7% |
|
20 g |
Barth-Haas - Cashmere (8.5 AA)20 g Barth-Haas - Cashmere (8.5 AA) Hops |
|
Pellet |
8.5 |
Whirlpool
|
0 min |
4.05 |
31.7% |
|
20 g |
sitiva20 g sitiva Hops |
|
Pellet |
7 |
Whirlpool
|
0 min |
3.33 |
31.7% |
|
63 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
3 g |
Magnum (15 AA) (Pellet) 3 g Magnum (15 AA) (Pellet) Hops |
|
5.16 |
4.8% |
|
20 g |
El Dorado (15.7 AA) (Pellet) 20 g El Dorado (15.7 AA) (Pellet) Hops |
|
7.81 |
31.7% |
|
20 g |
Barth-Haas - Cashmere (8.5 AA) (Pellet) 20 g Barth-Haas - Cashmere (8.5 AA) (Pellet) Hops |
|
4.05 |
31.7% |
|
20 g |
sitiva (Pellet) 20 g sitiva (Pellet) Hops |
|
3.33 |
31.7% |
|
63 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
15 L |
Mash in |
Infusion |
69 °C |
66 °C |
60 min |
|
10 L |
Mash out |
Sparge |
77 °C |
77 °C |
10 min |
|
|
Hold temp for 24 hours or until ph drops |
Temperature |
41 °C |
21 °C |
-- |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
18 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 kg |
Loquats
|
|
Flavor |
Primary |
8 days |
|
1 kg |
Peaches
|
|
Flavor |
Primary |
8 days |
|
1 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
2 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
Priming
|
Method: co2
CO2 Level: 0 Volumes |
Target Water Profile
Light colored and malty
Notes
OG 1.054 pH 5.2
10/01/22 - 2g Helvitcus (10g/hl) added after mashing completed/wort collected(?). Held at 40c for 24 hours.
11/01/22 - pH down to 3.5, wort brought to boil. Wort chilled to 24c, Safale US05 pitched. Cooled to 18c over 4 -6 hours.
12/01/22 - No apparent ferment activity.
13/01/22 - Temp raised to 20c, ferment activity slow.
15/01/22 - Ferment active, SG 1.024
17/01/22 - Fruit pastuerised at 68c for 30 minutes, cooled and added to fermenter.
21/01/22 - SG 1.012
23/01/22 - Temp raised to 21c
25/01/22 - Cold crashed to 3c
29/01/22 - Kegged, FG 1.012 ABV 5.5%
Final notes: Tasted great though US05 yeast slow to start, recommend 2x packs.
--------------------------------------------------------------------
https://www.brewersfriend.com/homebrew/recipe/view/596196/kettle-sour
https://babbrewers.com/2020/05/16/fruited-kettle-sours/
https://byo.com/article/overnight-acidification/
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-06-13 16:18 UTC
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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 $ |
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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