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Legend of Goze-r Apricot Kettle Sour

141 calories 14 carbs
Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: mlafnitzegger
Hop Utilization: 99%
Calories: 141 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Tuesday March 10th 2020
1.043
1.010
4.39%
4.75
3.5
n/a
68.44
 
Fermentables
Amount Fermentable PPG °L Bill %
16 oz Briess - Rice Hulls16 oz Rice Hulls 0 0 9.1%
6 lb Briess - Wheat Malt, Red6 lb Wheat Malt, Red 37.3 2.3 54.5%
4 lb Rahr - Premium Pilsner4 lb Premium Pilsner 36.8 1.75 36.4%
11 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.50 oz Sterling0.5 oz Sterling Hops Pellet 7.5 Boil at 212 °F 10 min 4.75 100%
 
Mash Guidelines
Amount Description Type Temp Time
3.6 gal Strike 150 °F 60 min
5.79 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 oz Lactic acid Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 15 min.
1 oz Brewers's Best - Coriander Seed Spice Boil 10 min.
0.35 oz Epsom Salt Water Agt Boil 10 min.
1 oz sea salt Water Agt Boil 10 min.
16 oz Watermelon Concentrate Flavor Secondary 0 min.
 
Yeast
Wyeast - American Wheat 1010
Amount:
1 Each
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
58 - 74 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Attenuation (custom):
75%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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

This recipe was copied from mlafnetzigger from home brew forums, thanks for posting.

Tweaked it slightly to account for a hop-sensitive Lactobacillus yeast and added a lacto preboil and cool.



brewday:
Strike water ended up cooling down too much during transfer from BK to MT. Accidentally 2-step mash 20 minutes at 130 degrees, 40 minutes at 150. vorlaufed into boil kettle and transferred to HLT at 160.

Boiled for 15 minutes, chilled sweet wort down to 80, transferred 6.2 gallons to HLT as initial fermentation vessel.

ph measured at 4.5. I added too much lactic acid (added 2 oz instead of 1) which brought ph down to 3.5. let Ferment for 48 hours and tasted throughout.

Tasted sweet and tart, attractive peach color.

Boiled 60, used 0.5 oz of sterling hops in last 10 minutes to reduce IBU to less than 10. Added whole oz of coriander (didn't crush) as well as whirlfloc and 1.1 oz of Maldons salt.

Normal ferment in the mid to upper 60F's for 10-12 days.


I'm cheating and using a apricot tincture but here's his method for creating your own watermelon magic:

The "magic" is the watermelon addition. I froze 1/2G fresh melon juice in a milk jug. Turn jug upside down over a quart mason jar and let it melt. The concentrate drains first. collect 32 oz. Freeze that 32 oz and do the melt/drip trick again and collect 16 oz essence. This is your pitch when you rack to keg for conditioning. Freeze until ready to use with one day left in fermentation.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-05-27 13:46 UTC
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