First Kettle Sour - Beer Recipe - Brewer's Friend

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First Kettle Sour

131 calories 13.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 14 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 14.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 131 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
Created: Monday May 25th 2020
1.040
1.010
3.9%
21.5
3.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - White Wheat5 lb White Wheat 40 2.8 25%
15 lb US - Pale 2-Row15 lb Pale 2-Row 37 1.8 75%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Cascade3 oz Cascade Hops Pellet 7 Boil 20 min 21.5 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Added below amounts based on the water calculator to target 5.4 pH. But I ended up with the following measurements (at ambient temp of ~60F

Mash start 5.17
Mash finish 5.35

1.8 tsp gypsum
1.1 tsp cal chloride
5 mL lactic acid


LKXTWWR

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=LKXTWWR
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 gal -- -- --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.61 gal (62.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.61 gal (14.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.35 gal (81.4 qt). Suggest reducing initial strike volume to 10.4 gal (41.6 qt) and adding 8.35 gal (33.4 qt) sparge/top-off. 18.75 75  
Strike water volume (equipment estimates 18.36 g | 73.5 qt) 18.75 75  
Mash volume with grains (equipment estimates 19.96 g | 79.9 qt) 20.35 81.4  
Grain absorption losses -2.5 -10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.61 g | 62.5 qt) 16 64  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 14 g | 56 qt) 14.5 58  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 14.5 g | 58 qt) 14 56  
Total: 18.75 75
Equipment Profile Used: System Default
 
Notes

This batch is split into two 5 gallon batches.

Mashed for an hour at 150.

Chilled to 100F and added a quart of mango goodbelly probiotic. Saran wrapped the kettle, replaced lid and insulated with my normal custom made Miami Dolphin mash blanket.

At this point, OG=1.040 pH=5.35

Took about a gallon for two different (half gallon) starters. One was with 2nd gen Nottingham slurry a couple weeks old, the other with a fresh packet of dry Belle Saison.

After 24 hours pH=3.33 (turns out this was only a little tart, not real sour, will let it work for another day next time)

Brought to a boil with 3 oz of cascade first wort hops (this was a mistake, wasn't thinking should have waited for it to boil. Too many IBUs for this style).

Turned out great! Unexpectedly low gravity at the end (1.002) which is apparently related to the lacto eating the fermentable sugars (with lactic acid, not alcohol as a byproduct).

I added 8 cans of oregon tart cherries to the secondary on 5 gal, and left the other 5 gal alone.

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  • Last Updated: 2020-07-23 13:16 UTC