Sour Ale - IPA Kettle Sour - Beer Recipe - Brewer's Friend

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Sour Ale - IPA Kettle Sour

185 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: http://www.homebrewtalk.com/funk-in-the-house.html
Calories: 185 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Monday November 23rd 2015
1.057
1.008
6.3%
6.3
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 52.2%
2 lb American - Wheat2 lb Wheat 38 1.8 17.4%
1 lb American - Vienna1 lb Vienna 35 4 8.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.7%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.3%
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Citra6 g Citra Hops Pellet 11 Boil 30 min 6.3 5.3%
22 g Citra22 g Citra Hops Pellet 11 Boil 0 min 19.5%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 10 days 25.1%
1 oz Calypso1 oz Calypso Hops Pellet 13 Dry Hop 10 days 25.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 10 days 25.1%
3.99 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
5 tsp Yeast Nutrient Fining Boil 15 min.
1.50 g Gypsum Mash Water Agt Mash --
1.50 g Gypsum Sparge Water Agt Mash --
0.25 g Epsom Mash Water Agt Mash --
0.25 g Epsom Sparge Water Agt Mash --
0.50 g CaCl Mash Water Agt Mash --
0.50 g CaCl Sparge Water Agt Mash --
0.75 oz French Oak Medium Toast Flavor Primary --
 
Yeast
East Coast Yeast - Brett Blend #9 ECY05
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
n/a
Optimum Temp:
70 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
Dirty Dozen
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Gypsum: 6g
Epsom salt: 1g
Calcium chloride: 2g

HALF TO MASH... HALF To SPARGE
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal -- -- 166 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.03 20.1  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 3.69 g | 14.8 qt) 3.16 12.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

Gypsum: 6g
Epsom salt: 1g
Calcium chloride: 2g

HALF TO MASH... HALF To SPARGE

http://www.themadfermentationist.com/2013/04/nanus-naardensis-and-custersianus-three.html

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  • Last Updated: 2016-03-31 14:41 UTC