Goodbelly kettle sour base - Beer Recipe - Brewer's Friend

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Goodbelly kettle sour base

127 calories 11.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: porkchop northern brewer forum
Calories: 127 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Thursday August 17th 2017
1.039
1.007
4.3%
4.9
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Pilsner4 lb Pilsner 38 1.6 44.4%
4 lb American - White Wheat4 lb White Wheat 40 2.8 44.4%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.6%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 5.6%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Leaf/Whole 14.4 Boil 20 min 4.86 100%
0.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
27.29 oz Mango Goodbelly Other Other 3 days
50 g Sea Salt Spice Boil 10 min.
15 g Ground coriander Spice Boil 1 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 258 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: TBA       CO2 Level: 2.8 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
6.3 gal Fly Sparge -- 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.51 g | 34 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume (equipment estimates 5.99 g | 24 qt) 7 28  
Estimated amount in fermentor 7 28  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Recipe from pork chop on Northern Brewer. Mash and Sparge as usual. Boil for 5 minutes. Chill to 110f. Add food-grade lactic acid if available to get 4.4-4.7 pH, (5mL). Add entire carton of Goodbelly. Seal kettle and leave at 110f for 1-3 days, depending on desires tartness. Taste test- sweet and tart like lemonade. Check pH, 3.2-3.5. Boil for 60 minutes to eliminate DMS. Chill to ale pitch temp and add 3 packets of US-05. fermentation 10-14 days. Add minimum 15g sea salt per 5 gallons. 15g coriander at flameout if wanted. Recipe called for 2 packets of yeast for 5.5 gallons.

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  • Last Updated: 2019-06-25 04:26 UTC