New Zealand Hopped Kettle Sour (254) - Beer Recipe - Brewer's Friend

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New Zealand Hopped Kettle Sour (254)

109 calories 10.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewd Magazine
Calories: 109 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
URL: http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/
Created: Wednesday September 20th 2017
1.036
1.008
3.6%
8.5
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.20 kg German - Pilsner2.2 kg Pilsner 38 2.77 57.9%
1.20 kg German - Wheat Malt1.2 kg Wheat Malt 37 3.84 31.6%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 4.37 10.5%
3.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Boil 20 min 8.54 14.3%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 3 days 28.6%
30 g Motueka30 g Motueka Hops Pellet 7 Dry Hop 3 days 28.6%
30 g Riwaka30 g Riwaka Hops Pellet 5.5 Dry Hop 3 days 28.6%
105 g / $ 0.00
 
Yeast
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 13.9
Mash volume with grains 16.4
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 19.6 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

Process:

  1. For Kettle Souring Methods click the link.

  2. After souring is complete, bring to boil. Add bittering addition.

  3. Chill and transfer. Ferment as usual with a clean US strain eg. US-05
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  • Last Updated: 2017-09-20 23:57 UTC