Kettle Sour [Master] - Beer Recipe - Brewer's Friend

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Kettle Sour [Master]

160 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 31 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 63% (brew house)
Hop Utilization: 96%
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Tuesday June 23rd 2020
1.052
1.013
5.1%
16.7
4.1
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Canadian - Pale 2-Row5.5 kg Pale 2-Row 36 1.75 75.3%
1.50 kg Flaked Wheat1.5 kg Flaked Wheat 34 2 20.5%
300 g German - Acidulated Malt300 g Acidulated Malt 27 3.4 4.1%
7.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Citra30 g Citra Hops Pellet 11 Whirlpool 30 min 6.35 22.2%
30 g Lemondrop30 g Lemondrop Hops Pellet 5.2 Whirlpool 30 min 3 22.2%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Whirlpool 30 min 7.33 22.2%
15 g Citra15 g Citra Hops Pellet 11 Dry Hop Day 3 11.1%
15 g Lemondrop15 g Lemondrop Hops Pellet 5.2 Dry Hop Day 3 11.1%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Dry Hop Day 3 11.1%
135 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Lactic acid Water Agt Mash 0 min.
60 g Hibiscus flower, dried Water Agt Mash 0 min.
6 kg raspberries Water Agt Mash 0 min.
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
20% Spring water - 80% distilled water
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 Liters
Strike water volume at mash thickness of 2.5 L/kg 18.3
Mash volume with grains 23.1
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 22.1 L) 24
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.2 L) 34
Boil off losses -5.7
Post boil Volume (equipment estimates 26.5 L) 31
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30.6 L) 26
Total: 42.2  
Equipment Profile Used: System Default
 
Notes

Adapted from recipe two: https://byo.com/article/hoppy-sour-beers/

Using pale ale malt because wtf I have some lying around.

I've decided to skip the whirlpool hops on this first try because I will split this batch and do half dry-hop, half raspberry. But if I love the dry-hopped version, I should consider doing it with the whirlpool hops in the future.


Mash:

  • Mash at 150 °F (66 °C). Collect wort and boil for 60 minutes, do not add any hops.
  • Cool the wort to 100 °F (38 °C) and transfer wort to a fermenter. - Pitch the Lactobacillus of your choice, and add lactic or phosphoric acid as needed to achieve a pH of 4.4. First time I added 17 ml and it wasn't enough. Next time start at 20 ml and see how that works.
  • Hold wort at 95F. Approximate souring time 1–3 days to reach pH 3.3–3.4. Measure with a pH meter. Perceived sourness can be deceptive in sweet wort. [Note: the first and so far only time I did this, the acidity was a bit excessive. This article suggests that raising the temp a bit would result in less acetic acid production which would probably be good. Plus monitor the tank and stop the acid production when it hits the pH you want. Likely 3.4]
  • return the wort to the kettle and heat to 180 °F (82 °C). Once the temperature is reached, turn off the heat and add the hops. Allow them to steep for 20–30 minutes before chilling to 70 °F (21 °C).
  • Pitch yeast. Tonsmeire recommends Brett. I'm not sure...
  • Dry hop once the beer stabilizes (2-4 weeks)
  • Ready to keg once dry-hopping is complete

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  • Last Updated: 2022-10-26 01:54 UTC