Kettle sour - Beer Recipe - Brewer's Friend

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Kettle sour

212 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Craft beer &brewing October 2016
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Saturday September 24th 2016
1.064
1.016
6.3%
15.7
19.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.81 lb American - Pale Ale11.81 lb Pale Ale 37 3.5 77.2%
1.74 lb American - White Wheat1.74 lb White Wheat 40 2.8 11.4%
0.75 lb German - CaraMunich III0.75 lb CaraMunich III 34 57 4.9%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.3%
0.25 lb American - Aromatic Malt0.25 lb Aromatic Malt 35 20 1.6%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 1.6%
15.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 15.74 100%
0.75 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Lacto plantarum
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 153 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.97 19.9  
Mash volume with grains 6.2 24.8  
Grain absorption losses -1.91 -7.7  
Remaining sparge water volume (equipment estimates 4.22 g | 16.9 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.16 40.7
Equipment Profile Used: System Default
 
Notes

Mash and lauter as usual. Bring wort to 200 for 15 min. Cool to 100 add lactic acid to ph of 4.7. Pitch 8 pills of Swanson lacto plantarum. Blanket with co2 and plastic wrap. Target ph of 3.3 (article said 40 hours later). Try keeping in fridge with heater going and blanket. Use mash tun with thermometer and spout for taste testing. Try sealing lid with wax or putty.
When done. Boil for 60 min. Add oak to primary. Ferment at 68. Recipe is to add raspberry and sour cherry on day 3. One piund each.
Ft may be high as in 1.022.

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  • Last Updated: 2016-09-24 18:26 UTC