Dry-Hopped Kettle Sour #1 - Beer Recipe - Brewer's Friend

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Dry-Hopped Kettle Sour #1

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 10 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: DG with malt bill from http://www.bear-flavored.co
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Sunday January 10th 2016
1.048
1.011
4.9%
4.2
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb American - Pilsner2.25 lb Pilsner 37 1.8 40.9%
2.25 lb American - White Wheat2.25 lb White Wheat 40 2.8 40.9%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 13.6%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 4.5%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.2 Dry Hop 7 days 30.8%
1 oz Galaxy1 oz Galaxy Hops Pellet 15 Dry Hop 7 days 30.8%
1 oz Simcoe1 oz Simcoe Hops Pellet 13.5 Dry Hop 7 days 30.8%
0.25 oz Cascade0.25 oz Cascade Hops Leaf/Whole 7 Boil 10 min 4.19 7.7%
3.25 oz / $ 0.00
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 qt Infusion -- 148 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 1.83 7.3  
Mash volume with grains 2.27 9.1  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 2.12 g | 8.5 qt) 2.11 8.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 3 12  
Boil off losses -0.25 -1  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2.75 11  
Going into fermentor 2.75 11  
Total: 3.94 15.8
Equipment Profile Used: System Default
 
Notes

After BIAB mash, top off volume to 3 gallons. Pasteurize wort (10 min 170) and cool to 110-118
Pitch lactobacillus (yogurt -- 2 Tbsp
Kettle sour with target pH 3.5 (Ended up 42 hrs)
Kettle in oven, temp around 100-120 during day but dropped to 80 overnight)
Quick boil to kill lacto and a little hop utilization. Cool to 70 while aerating (stirring aggressively) and pitch kolsch yeast.

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  • Last Updated: 2016-01-18 01:06 UTC