Pineapple Kettle Sour - Beer Recipe - Brewer's Friend

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Pineapple Kettle Sour

174 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gail W. Kahle
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday June 19th 2020
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Pine Barrens Wild Ale

by Second Star Fermentations

OG: 1.046 FG: 1.001 ABV: 5.8% IBU: 9

1.053
1.011
5.6%
10.1
3.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - White Wheat2 lb White Wheat 40 2.8 19%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 9.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.5%
1 lb American - Pilsner1 lb Pilsner 37 1.8 9.5%
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 47.6%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 4.6 Boil 20 min 10.1 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Lactose Flavor Boil 10 min.
1 each Omega Lactobacillus Other Other 0 min.
1 each Goodbelly Blueberry Acai Other Other 0 min.
4 each Crushed Pineapple Cans (20 oz. each) Flavor Secondary 5 days
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Crystal Geyser (BrewLab Jan 2018 plus CG data)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.29 g | 17.2 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.66 g | 26.7 qt) 7 28  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

After mash and fly sparge complete, heated wort to 175 degrees and cooled to 95 degrees. Added 1 carton Goodbelly Blueberry Acai & 1 envelope Omega Lacto Blend at 95 degrees at 9 p.m on June 23. Sat kettle on heating pad on “high.” PH reading was 5.4 at addition of lacto.

After 22 hours on June 24, PH reading at 3.4. Boiled for 45 minutes adding one ounce Spalt at 20 minutes remaining and 1/2 pound lactose at 10 minutes remaining. Cooled and pitched a package of Omega Hot Head Kveik at 80 degrees.

O.G. Reading of 1.053.

Fermentation Stopped at 1.020 - - for several days - - oh well. Final Gravity meant ABV of approx. 4.3%. Kegged & turned out awesome.

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  • Last Updated: 2020-07-10 00:09 UTC