Dry-hopped kettle sour #4 - Beer Recipe - Brewer's Friend

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Dry-hopped kettle sour #4

138 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 10 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: DG
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Saturday June 17th 2017
1.042
1.010
4.3%
6.6
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Belgian - Pilsner4.5 lb Pilsner 37 1.6 60%
1.50 lb German - Wheat Malt1.5 lb Wheat Malt 37 2 20%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 20%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Citra0.8 oz Citra Hops Pellet 13.4 Dry Hop 5 days 34.8%
1 oz Yakima Valley Hops - Experimental Grapefruit1 oz Experimental Grapefruit Hops Pellet 17.1 Dry Hop 5 days 43.5%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 14.1 Boil 5 min 6.6 21.7%
2.30 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Monona, WI
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 47 31 70 18 510
3g CaCl and 4g slaked lime
Decant, add 7g gypsum
15 mL lactic acid to the mash only

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=S3X44JX
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 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 2.49 10  
Mash volume with grains 3.09 12.4  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 3.46 g | 13.9 qt) 3.69 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.77 g | 19.1 qt) 5 20  
Boil off losses -0.25 -1  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 6.19 24.8
Equipment Profile Used: System Default
 
Notes

24 hours before:
1) lacto starter with 4 tsp yogurt in 1L 1.040 wort (http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources)
2) prep brewing water

Collect 5 gallons run-off in same volume pot. Adjust pH to ~4.5 with 15 mL lactic acid. Pasteurize wort (10 min at 170) and cool to 110. Pitch lactobacillus and kettle sour with target pH 3.3 (took about 20 hours, much faster with teh starter).

Boil for 10 minutes. Cool and pitch wyeast kölsch with starter (approx. 130B cells).

Once finished, dry hop 2.5 gallons and add rhubarb to 2 gallons (chop 2 lbs, cook down and simmer for 10 minutes).

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  • Last Updated: 2017-07-27 18:25 UTC