Pineapple Guava Kettle Sour - Beer Recipe - Brewer's Friend

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Pineapple Guava Kettle Sour

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Sunday April 18th 2021
1.048
1.008
5.2%
0.0
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - White Wheat Raw3 lb White Wheat Raw 34.5 2 31.3%
6 lb Briess - Pale Ale Malt 2-Row6 lb Pale Ale Malt 2-Row 36.8 3.5 62.5%
0.60 lb Weyermann - Acidulated0.6 lb Acidulated 27 3.4 6.3%
9.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Motueka1 oz Motueka Hops Pellet 7 Dry Hop 7 days 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet Orange Peel Other Secondary 0 min.
1 oz Lemon peel Other Secondary 0 min.
1 oz lime peel Other Secondary 0 min.
3 lb pineapple Other Secondary 0 min.
3 lb guava Other Secondary 0 min.
32 oz Mango Good Belly Probiotic Other Sparge 1 days
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.2 oz       Temp: 70 °F       CO2 Level: 2.6 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 95 °F 156 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.6 14.4  
Mash volume with grains 4.37 17.5  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 4.35 g | 17.4 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 6 24  
Boil off losses -1.5 -6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.45 29.8
Equipment Profile Used: System Default
 
Notes

Mash as usual with noted grains. Let cool to around 90°, pitch Good Belly and saran wrap kettle. Allow souring for next 24 hours then continue boil as usual. Cool to 74, pitch yeast. Add fruit and peels in during secondary fermentation.

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  • Last Updated: 2021-04-18 20:20 UTC