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Kettle sour #1

Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 12.25 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)

Created: Thursday December 27th 2018

Original Gravity:

1.050

Final Gravity:

1.010

ABV (standard):

5.3%

IBU (tinseth):

23.0

SRM (morey):

6.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 kg	American - Pale 2-Row1.5 kg Pale 2-Row	37	1.8	50%
1.30 kg	German - Pale Wheat1.3 kg Pale Wheat	39	1.5	43.3%
0.20 kg	American - Caramel / Crystal 40L0.2 kg Caramel / Crystal 40L	34	40	6.7%
3 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Amarillo5 g Amarillo Hops	Pellet	8.6	Boil	45 min	8.65	9.4%
17 g	Simcoe17 g Simcoe Hops	Pellet	12.7	Boil	5 min	9.43	32.1%
13 g	Amarillo13 g Amarillo Hops	Pellet	8.6	Boil	5 min	4.88	24.5%
9 g	Mosaic9 g Mosaic Hops	Pellet	11.3	Dry Hop	0 days		17%
9 g	Citra9 g Citra Hops	Pellet	13.1	Dry Hop	0 days		17%
53 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
18 g	Amarillo (Pellet) 18 g Amarillo (Pellet) Hops	13.53	33.9%
17 g	Simcoe (Pellet) 17 g Simcoe (Pellet) Hops	9.43	32.1%
9 g	Mosaic (Pellet) 9 g Mosaic (Pellet) Hops		17%
9 g	Citra (Pellet) 9 g Citra (Pellet) Hops		17%
53 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use
4 g	Table Salt	Water Agt	Whirlpool
8 g	Coriander	Spice	Whirlpool
5 ml	Phosphoric acid	Water Agt	Other

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 53 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.35 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Boil twice - once after mashing, and again after lactobacillus...

from:
https://www.tapsmagazine.com/start-getting-sour/
....it’s advisable to pre-acidify wort to around 4.5 pH

http://sourbeerblog.com/brewing-gose/
... I decided to add 4 g salt and 8 g coriander seed after second boil

Measured OG 1.050, pitched two packs of SAF05 on 2019/01/07

Measured gravity 1.012 on 2019/01/16. added ~9g Citra and ~9g mosaic hops in small bag for dry hopping.

Last Updated and Sharing

302

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Brews

Public: Yup, Shared
Last Updated: 2020-01-24 05:59 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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