kettle sour fruit base trial

Want no ads? Go Premium and unlock all our brewing tools!

View Recipe

Recipe Tools ▼
- Brew!
- Versions New
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print
Buy Ingredients

Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 286 calories (Per 355mL)
Carbs: 40 g (Per 355mL)

Created Saturday July 6th 2019

Original Gravity:

1.084

Final Gravity:

1.035

ABV (standard):

6.45%

IBU (tinseth):

11.53

SRM (morey):

7.11

Mash pH

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	American - Pilsner3 kg Pilsner	37	1.8	40%
2 kg	New Zealand - Wheat Malt2 kg Wheat Malt	35.4	2.13	26.7%
2.5 kg	Briess - Cherry Wood Smoked Malt2.5 kg Cherry Wood Smoked Malt - (late addition)	37	5	33.3%
7.5 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
7 g	Magnum7 g Magnum Hops	Pellet	15	Boil	30 min	11.53	100%

Show Summary View

Amount	Variety	Time	IBU	Bill %
7 g	Magnum7 g Magnum Hops	Middle	11.53	100%
7 g	Total

Yeast

GigaYeast - Fast Souring Lacto

Amount:	1
Attenuation (avg):	40%	Flocculation:	N/A
Optimum Temp:	20 - 37 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 135 B cells required

White Labs - California Ale Yeast WLP001

Amount:	1
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	20 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 135 B cells required