Peach & Loquat Kettle sour - Beer Recipe - Brewer's Friend

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Peach & Loquat Kettle sour

9338 calories 919.7 g 19 L
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.2 liters
Post Boil Size: 21.91 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 9338 calories (Per 19L)
Carbs: 919.7 g (Per 19L)
Created: Thursday January 6th 2022
1.053
1.012
5.6%
20.4
3.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Canadian - Pale 2-Row4 kg Pale 2-Row 36 1.75 77.7%
0.50 kg American - White Wheat0.5 kg White Wheat 40 2.8 9.7%
0.25 kg American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt) 33 1.8 4.9%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3.9%
200 g Lactose (Milk Sugar)200 g Lactose (Milk Sugar) 41 1 3.9%
5.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Magnum (15 AA)3 g Magnum (15 AA) Hops Pellet 15 Boil 45 min 5.16 4.8%
20 g El Dorado (15.7 AA)20 g El Dorado (15.7 AA) Hops Pellet 15.7 Boil 5 min 7.81 31.7%
20 g Barth-Haas - Cashmere (8.5 AA)20 g Barth-Haas - Cashmere (8.5 AA) Hops Pellet 8.5 Whirlpool 0 min 4.05 31.7%
20 g sitiva20 g sitiva Hops Pellet 7 Whirlpool 0 min 3.33 31.7%
63 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg Loquats Flavor Primary 8 days
1 kg Peaches Flavor Primary 8 days
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - WILDBREW™ HELVETICUS PITCH
Amount:
0.50 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
38 - 45 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Mash in Infusion 69 °C 66 °C 60 min
10 L Mash out Sparge 77 °C 77 °C 10 min
Hold temp for 24 hours or until ph drops Temperature 41 °C 21 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.9
Mash volume with grains 18.1
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 17.9 L) 16.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27 L) 25.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.2 L) 21.9
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.7 L) 21
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

OG 1.054 pH 5.2

10/01/22 - 2g Helvitcus (10g/hl) added after mashing completed/wort collected(?). Held at 40c for 24 hours.

11/01/22 - pH down to 3.5, wort brought to boil. Wort chilled to 24c, Safale US05 pitched. Cooled to 18c over 4 -6 hours.

12/01/22 - No apparent ferment activity.

13/01/22 - Temp raised to 20c, ferment activity slow.

15/01/22 - Ferment active, SG 1.024

17/01/22 - Fruit pastuerised at 68c for 30 minutes, cooled and added to fermenter.

21/01/22 - SG 1.012

23/01/22 - Temp raised to 21c

25/01/22 - Cold crashed to 3c

29/01/22 - Kegged, FG 1.012 ABV 5.5%




Final notes: Tasted great though US05 yeast slow to start, recommend 2x packs.
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https://www.brewersfriend.com/homebrew/recipe/view/596196/kettle-sour

https://babbrewers.com/2020/05/16/fruited-kettle-sours/

https://byo.com/article/overnight-acidification/

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  • Last Updated: 2022-06-13 16:18 UTC