Kettle Sour #2 (Bruch) - Beer Recipe - Brewer's Friend

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Kettle Sour #2 (Bruch)

217 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.29 gallons
Post Boil Size: 5.79 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brandon Pflipsen
Calories: 217 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday November 19th 2021
1.066
1.012
7.0%
20.0
13.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Vienna5.5 lb Vienna 37 4 39.3%
5.50 lb Belgian - Pilsner5.5 lb Pilsner 37 1.6 39.3%
1 lb Honey Malt1 lb Honey Malt 37 25 7.1%
1 lb Munich1 lb Munich 37 6 7.1%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.6%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5.9 Boil 60 min 20.01 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Gypsum Water Agt Mash 1 hr.
3.10 g Epsom Salt Water Agt Mash 1 hr.
1.30 g Table Salt Water Agt Mash 1 hr.
1.30 g Baking Soda Water Agt Mash 1 hr.
0.30 g Gypsum Water Agt Sparge 15 min.
3.50 g Epsom Salt Water Agt Sparge 15 min.
1.50 g Table Salt Water Agt Sparge 15 min.
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
Omega Yeast Labs - Belgian Ale A OYL-024
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 8.5 oz       Temp: 68 °F       CO2 Level: 3.75 Volumes
 
Target Water Profile
East Flanders
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 22 52 47 76 88
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.4 gal Strike 166 °F 152 °F 60 min
5.03 gal Sparge 180 °F 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.38 17.5  
Mash volume with grains 5.5 22  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.66 g | 18.7 qt) 4.92 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.29 29.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.79 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.79 g | 23.2 qt) 5.5 22  
Total: 9.29 37.2
Equipment Profile Used: System Default
"Kettle Sour #2 (Bruch)" Flanders Red Ale beer recipe by Brandon Pflipsen. All Grain, ABV 6.99%, IBU 20.01, SRM 13.69, Fermentables: (Vienna, Pilsner, Honey Malt, Munich, Caramel / Crystal 40L, Special B) Hops: (Kent Goldings) Other: (Gypsum, Epsom Salt, Table Salt, Baking Soda)
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  • Public: Yup, Shared
  • Last Updated: 2021-11-24 17:47 UTC