Kros Strain Batch 625 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Kros Strain Batch 625

1 calories 0 g 1.25 ml
brewer logo
Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 41.01 liters
Post Boil Size: 33.17 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0 g (Per 1.25ml)
Created: Wednesday April 27th 2022
1.044
1.006
4.9%
32.3
3.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.63 kg Weyermann - Pilsner3.63 kg Pilsner 36 1.5 73.5%
0.93 kg Unmalted Wheat0.93 kg Unmalted Wheat 36 2 18.8%
0.17 kg Rice Hulls0.17 kg Rice Hulls 0 0 3.4%
0.21 kg Gladfield - Sour Grapes Malt Acid0.21 kg Sour Grapes Malt Acid 12.4 2.03 4.3%
4.94 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.26 g Magnum7.26 g Magnum Hops Pellet 15 Boil 90 min 14.53 7.1%
60.53 g Styrian Goldings60.53 g Styrian Goldings Hops Pellet 5.5 Boil 10 min 15.05 59.5%
33.89 g Styrian Goldings33.89 g Styrian Goldings Hops Pellet 5.5 Whirlpool at 85 °C 20 min 2.76 33.3%
101.68 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.42 g Yeast Nutrient Other Boil 15 min.
2.42 g whirlfloc Water Agt Boil 15 min.
2.30 g Gypsum Water Agt Mash 0 min.
1.57 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2.30 g Gypsum Water Agt Boil 90 min.
1.57 g Calcium Chloride (anhydrous) Water Agt Boil 90 min.
 
Yeast
The Yeast Bay - Amalgamation II - Brett Super Blend
Amount:
1 Each
Cost:
Attenuation (avg):
84%
Flocculation:
Low
Optimum Temp:
21 - 27 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 252 B cells required
The Yeast Bay - Wallonian Farmhouse
Amount:
1 Each
Cost:
Attenuation (avg):
84.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 252 B cells required
The Yeast Bay - Wallonian Farmhouse II
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
20 - 27 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.66 bar       Temp: 20 °C       CO2 Level: 3.2 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21.5 0 1 20.6 25 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.8 L Strike 65 °C 63 °C 30 min
Infusion 63 °C 72 °C 15 min
35.5 L Sparge 72 °C 77 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.4
Mash volume with grains 15.6
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 25.5 L) 34.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 41
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23.2 L) 33.2
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 33 L) 23
Total: 46.9  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-kros-strain-batch-625/

DIRECTIONS
Mill the grains and mash at 146°F (63°C) for 30 minutes; raise to 162°F (72°C) and rest 15 minutes; then raise to 170°F (77°C) for mash out. Recirculate for 20 minutes or until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops, nutrient, and Whirlfloc according to the schedule. After the boil, conduct a whirlpool step: Stir to create a vortex, add the whirlpool hops, and steep 5 minutes. Chill to 66°F (19°C), aerate the wort, and co-pitch the yeasts and Brett blend. For the “open” primary fermentation, don’t use an airlock; loosely cover the fermentor with a sanitized piece of foil. Allow the temperature to rise gradually during fermentation. When fermentation is complete and the gravity has stabilized, crash, package in kegs or champagne bottles, and carbonate to about 3.2 volumes of CO2.

BREWER’S NOTES
Conditioning: We age in foeders for 2–3 months; you could use oak chips or a small barrel. This recipe will work well with any Brett strain(s) you want to use. Condition in bottles for at least 8–12 months.

Water and pH adjustment: We start with reverse-osmosis (RO) water. At the first mash rest, we add phosphoric acid to target a pH of 5.2, plus 1.9 g gypsum and 1.3 g calcium chloride (equivalents for a 5-gallon batch). At the start of the boil, we again add 1.9 g gypsum and 1.3 calcium chloride.

This mixed-culture saison recipe comes courtesy of Bobby Kros, cofounder and head brewer at Kros Strain in La Vista, Nebraska.

Batch 625, he says, is “open-fermented in stainless with our house blend of two different Saccharomyces strains and five different Brettanomyces bruxellensis strains, then aged in an oak foeder. This saison has fruit-forward funk aromas and flavors followed by a dry but soft, finish.”

Here’s what our review panel said about the beer: “Hazy pale yellow with gorgeous, sturdy, meringue-like foam. Complex, enticing aroma with clove-and-chamomile spice, herbal-grassy notes, a touch of horse-blanket funk, and underlying stone fruit. Lively but soft on the palate, with bright stone-fruit flavors and fine, peppery bitterness that dissipates with the sparkle, leaving some cracker, herb-bitterness, and low-level barnyard. Elegant, tasty, and dry. Hits all the right notes.” The beer went on to become one of our Best 20 Beers in 2021.

Last Updated and Sharing
 
678
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-04-27 22:23 UTC