Raspberry Strudel Kettle Sour - Beer Recipe - Brewer's Friend

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Raspberry Strudel Kettle Sour

217 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Monday November 2nd 2020
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OG: 1.073 FG: 1.030 ABV: 5.7% IBU: 8

1.066
1.013
6.9%
7.5
5.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 58.7%
3 lb American - White Wheat3 lb White Wheat 40 2.8 19.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 13%
5.50 oz German - Acidulated Malt5.5 oz Acidulated Malt 27 3.4 2.2%
1 lb Mecca Grade - Metolius [Munich Style]1 lb Metolius [Munich Style] 35 8.7 6.5%
15.34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Barth-Haas - Enigma1 oz Enigma Hops Pellet 13.5 Boil at 212 °F 5 min 7.51 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
1.80 g Calcium Chloride (dihydrate) Water Agt Boil 0 min.
10 ml Lactic acid Water Agt Boil 0 min.
7 g Table Salt Water Agt Boil 10 min.
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
3 tbsp potassium sorbate Other Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.31 psi       Temp: 42 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Columbus Water (Hap Cremean Water Plant 2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 7 23 78 59 38
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.38 gal Strike 163 °F 150 °F 60 min
5 gal Until 6.5 gallons is reached Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.75 23  
Mash volume with grains 6.98 27.9  
Grain absorption losses -1.92 -7.7  
Remaining sparge water volume (equipment estimates 3.2 g | 12.8 qt) 2.91 11.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.5 26  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.67 34.7
Equipment Profile Used: System Default
 
Notes

-Mash as normal with grain bill listed.
-After sparge bring to boil to kill microbes.
-Make sure pH is at 4.5 with lactic acid.
-Once pH is hit and wort is cooled, pitch omega lacto strain.
-Keep in kettle at 95 degrees for 24-48 hours until desired 3.2- 3.4pH.
-Bring to boil again to kill off lacto strain.
-During boil yeast nutrient and hops.
-Transfer to fermenter and pitch sacco strain at pitch temp.
-After fermentation is done throw in potassium phosphate.
-After potassium phosphate is added, add desired pureed fruit.

-Raspberry, Graham Cracker, Vanilla, Cocoa Nibs, and Cinnamon

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  • Last Updated: 2020-11-08 15:38 UTC