Mandarin Kettle Sour - Beer Recipe - Brewer's Friend

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Mandarin Kettle Sour

8818 calories 895 g 19 L
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.2 liters
Post Boil Size: 23.9 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Andrew Burns
Calories: 8818 calories (Per 19L)
Carbs: 895 g (Per 19L)
Created: Wednesday September 28th 2022
1.050
1.012
5.1%
20.2
3.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Canadian - Pale 2-Row3.8 kg Pale 2-Row 36 1.75 73.8%
800 g American - White Wheat800 g White Wheat 40 2.8 15.5%
180 g American - Carapils (Dextrine Malt)180 g Carapils (Dextrine Malt) 33 1.8 3.5%
120 g German - Acidulated Malt120 g Acidulated Malt 27 3.4 2.3%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) 41 1 4.9%
5,150 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Citra6 g Citra Hops $ 0.00 / g
$ 0.00 		Pellet 13.5 Boil 45 min 8.69 4.7%
15 g Citra15 g Citra Hops $ 0.00 / g
$ 0.00 		Pellet 13.5 Boil 5 min 4.72 11.8%
35 g Citra35 g Citra Hops $ 0.00 / g
$ 0.00 		Pellet 13.5 Whirlpool at 85 °C 15 min 6.78 27.6%
70.77 g Citra70.77 g Citra Hops Pellet 13.5 Dry Hop 3 days 55.8%
126.77 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Mandarins Flavor Primary 8 days
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - WILDBREW™ HELVETICUS PITCH
Amount:
0.55 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) 100 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1.10 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) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.6 L Mash in Infusion 69 °C 66 °C 60 min
8.8 L Mash out Sparge 77 °C 77 °C 10 min
Hold temp for 24 hours or until ph drops Temperature 41 °C 40 °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 14.7
Mash volume with grains 17.9
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 19.9 L) 18.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 29 L) 27.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.2 L) 23.9
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.7 L) 23
Total: 32.8  
Equipment Profile Used: System Default
 
Notes


OG 1.054 pH 5.2

04/10/22 - 1g (approx) Helvitcus (10g/hl) added + 3x IBS capsules after mashing completed/wort collected. Purged with CO2, sealed & held at 40c for 24 hours.

05/10/22 - pH down to 3.33 @ 24c, wort brought to boil. Hot cubed @ 82c.

14/10/22 - Safale US05 pitched, wort at 20c, temp set @ 18c.

16/10/22 - Ferment active.

16/10/22 - Temp raised to 18.5c,

18/10/22 - Temp raised to 19c.

19/10/22 - Ferment active, SG 1.016


20/10/22 - Fruit added to fermenter.

22/10/22 - Temp raised to 19.5c

23/10/22 - SG 1.013

23/10/22 - Temp raised to 20c

24/10/22 - Temp raised to 21c

28/10/22 - PM Cold crashed to 1c

29/10/22 - Packaged: 19 liters kegged, 1x 750ml PET bottle

FG 1.014 ABV 5.3%

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  • Last Updated: 2023-03-02 00:33 UTC