tropical kettle sour - Beer Recipe - Brewer's Friend

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tropical kettle sour

211 calories 18.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 1000 liters (fermentor volume)
Pre Boil Size: 996 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 2.377 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 211 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Tuesday November 9th 2021
1.069
1.013
7.4%
1.6
4.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
203.39 kg German - Pilsner203.39 kg Pilsner 38 1.6 64.9%
101.69 kg German - Wheat Malt101.69 kg Wheat Malt 37 2 32.4%
8.47 kg German - Carapils8.47 kg Carapils 35 1.3 2.7%
313.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
211.86 g Saaz211.86 g Saaz Hops Pellet 3.5 Boil 60 min 1.58 100%
211.86 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
169.49 ml Lactic acid Water Agt Mash 1 hr.
33.90 ml coconut aroma Flavor Secondary 0 min.
8,474.58 ml passionfruit puree Flavor Primary 3 days
2,118.64 g Bitter Orange Peel Flavor Boil 10 min.
 
Yeast
- lactobacillus (Biola)
Amount:
12.71 Liters
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 5889 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
372.88 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 5889 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Oslo
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
745.8 L Strike 76 °C 67 °C 60 min
Starting Mash Thickness: 2.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.76 L. Suggest reducing initial water volume to 45.4 L and adding 11.36 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 896.75 L 689.8
Strike water volume at mash thickness of 2.2 L/kg 689.8
Mash volume with grains (equipment estimates -53.2 L) 896.8
Grain absorption losses -313.6
Remaining sparge water volume 620.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.8 L) 996
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 50
Top off amount 950
Going into fermentor 1000
Total: 1310.5  
Equipment Profile Used: System Default
 
Notes

mash ph adjustment to 4.2

purge kettle with Co2 before souring

souring at 35oC for 72 hrs

hops and orange peel on second boil

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  • Public: Yup, Shared
  • Last Updated: 2021-11-12 07:49 UTC