Session Kettle Sour - Beer Recipe - Brewer's Friend

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Session Kettle Sour

87 calories 7 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.06 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.021 (recipe based estimate)
Post Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 87 calories (Per 12oz)
Carbs: 7 g (Per 12oz)
Created: Wednesday September 20th 2023
1.027
1.004
3.1%
16.5
1.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Maltear - Pilsener2 lb Pilsener 38 2 40%
2 lb American - Wheat2 lb Wheat 38 1.8 40%
1 lb US - Corn Sugar1 lb Corn Sugar 42 0 20%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 8.74 33.3%
0.50 oz adeena0.5 oz adeena Hops Pellet 5 Boil 15 min 5.56 33.3%
0.50 oz adeena0.5 oz adeena Hops Pellet 5 Boil 5 min 2.23 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Other 0 min.
0.50 oz Campden Tablet Water Agt Mash 0 min.
1 each White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
2 each Galactosidase Water Agt Primary 0 min.
0.50 tsp Yeast Nutrient Other Primary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
Fermentis - SafSour LP652
Amount:
1.90 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
98.6 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
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
7 gal Batch Sparge 160 °F 145 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.5 6  
Mash volume with grains 1.82 7.3  
Grain absorption losses -0.5 -2  
Remaining sparge water volume 6.23 24.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume 7.06 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.73 30.9
Equipment Profile Used: System Default
 
Notes

Day one:
Mash (Brew Bag)160 (145) degree strike water for 60 minutes. Check PH (Looking for 4.5). Use Lactic as needed. Raise bag up and allow to drip into Mash Tun. Transfer to Kettle. Boil 15 min. Cool to around 98.6 degrees. Pitch 1.9g Fermentis SafSour - 652. Maintain around 100 degrees for 48-72 hours and check ph. Aim for 3.3-3.8.
Day three/four:
Bring to boil. Do full 60 minute boil, adding hops at 60min (hallertau), 15min (Adeena) & 1lb Corn Sugar, 5min (adeena) remaining minutes. Cool to 70. Transfer to fermenter. Check gravity and add appropriate amount of water to obtain OG using dilution calculator. Aerate & Pitch US O5 yeast packet, yeast nutrient, Galacto, ClarityFerm. Put on lid and airlock. Maintain 66 degrees for 2 weeks. Cold Crash. Dry Hop. Cold Crash. Bottle / Prime. 1 week in dark / warm to carb. 1 week in cold / fridge to condition.

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  • Last Updated: 2023-09-21 14:40 UTC
  • Snapshot Created: 2023-09-20 18:22 UTC
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