Kettle Soured Ale 21 - Beer Recipe - Brewer's Friend

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Kettle Soured Ale 21

9674 calories 973.2 g 20 qt
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 81%
Calories: 9674 calories (Per 20qt)
Carbs: 973.2 g (Per 20qt)
Created: Tuesday June 22nd 2021
1.055
1.013
5.5%
46.3
19.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Vienna5 lb Vienna 37 4 20.8%
5 lb American - Rye5 lb Rye 38 3.5 20.8%
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 12.5%
3 lb Gambrinus - Honey Malt3 lb Honey Malt 37 25 12.5%
2 lb Belgian - Special B2 lb Special B 34 115 8.3%
2 lb German - CaraMunich I2 lb CaraMunich I 34 39 8.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.3%
2 lb Torrified Wheat2 lb Torrified Wheat 36 2 8.3%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Strata (12.3)2 oz Strata (12.3) Hops Pellet 12.3 Boil 60 min 34.8 50%
2 oz Idaho Gem (12.3)2 oz Idaho Gem (12.3) Hops Leaf/Whole 12.3 Aroma 10 min 11.47 50%
4 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
3 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.5 30  
Mash volume with grains 9.42 37.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 8.4 g | 33.6 qt) 9.75 39  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 11 44  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

Kettle Sour. Short 10 min Boil. Cool to 100F, pitch Lacto, ferment 3 days. pH down to 3.3. Then boil with hops, cool, pitch with yeast ferment 5 days, transfer to rye whiskey oak barrel.

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  • Last Updated: 2021-09-08 18:37 UTC