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Leftover Grains Kettle Sour with Cherries and Nelson

Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 3.3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 59% (brew house)
Source: rrenaud
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)

Created: Sunday January 24th 2016

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

13.1

SRM (morey):

12.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.40 lb	American - Pale 2-Row5.4 lb Pale 2-Row	37	1.8	56%
0.40 lb	American - Caramel / Crystal 20L0.4 lb Caramel / Crystal 20L	35	20	4.1%
0.30 lb	United Kingdom - Maris Otter Pale0.3 lb Maris Otter Pale	38	3.75	3.1%
0.25 lb	American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt)	33	1.8	2.6%
0.20 lb	Belgian - CaraVienne0.2 lb CaraVienne	34	20	2.1%
3.10 lb	Vintner's Harvest Cherry Puree3.1 lb Vintner's Harvest Cherry Puree - (late boil kettle addition)	11	15	32.1%
9.65 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.10 oz	Apollo0.1 oz Apollo Hops	Pellet	20	Boil	60 min	13.13	3.2%
3 oz	Nelson Sauvin3 oz Nelson Sauvin Hops	Pellet	12.5	Dry Hop	5 days		96.8%
3.10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.10 oz	Apollo (Pellet)	13.13	3.2%
3 oz	Nelson Sauvin (Pellet)		96.8%
3.10 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.2 qt		Infusion	--	156 °F	60 min
Starting Mash Thickness: 2.3 qt/lb

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	79%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No

15 tablets Swanson's Lacto Plantarum

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

kettle sour 2 days in, moderately sour/pleasant according to my taste, though Kristi described it as tasting like soap. 9.7 brix @ ~3.8 gallons

still pleasantly sour, souring 4 days in, definitely broken ph meter reports 2.85, preboil brix looks like 9.3 brix @ 3.8 gallons. starting boil @ 4 days.

5 days of fermentation: before adding cherry puree, ~6 brix ~= 1.010 SG. Again pleasantly sour, no longer sweet, though kind of one dimensional.

measured FG after fermentation of puree, hydro read 1.012, refractometer read 6.7.

Last Updated and Sharing

1,704

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Brews

Public: Yup, Shared
Last Updated: 2016-02-23 03:55 UTC

System Default

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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