Kettle Sour - Beer Recipe - Brewer's Friend

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Kettle Sour

174 calories 11.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.83 gallons
Post Boil Size: 6.03 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jonathan Estrada
Calories: 174 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Monday October 9th 2017
1.054
1.004
6.7%
0.0
4.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Pale 2-Row5 lb Pale 2-Row 37 1.8 47.6%
5 lb American - White Wheat5 lb White Wheat 40 2.8 47.6%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.8%
10.50 lbs / $ 0.00
 
Yeast
Omega Yeast Labs - Tropical IPA OYL-200
Amount:
1 Each
Cost:
Attenuation (avg):
92.5%
Flocculation:
Low
Optimum Temp:
75 - 85 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
46025
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47 5 22 25 31 117
TOTAL WATER NEEDED
7.47 Gallons

STRIKE WATER TEMP
159 Fahrenheit

TOTAL MASH VOLUME
8.31 Gallons

PREBOIL WORT
6.83 Gallons

POSTBOIL WORT
6.03 Gallons

INTO FERMENTER
5.50 Gallons
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.47 gal Batch Sparge 159 °F 153 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 3.97 g | 15.9 qt) 3.8 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.83 27.3  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.03 24.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.03 g | 24.1 qt) 5.5 22  
Total: 8.39 33.6
Equipment Profile Used: System Default
 
Notes

Boil for 5 minutes.
Chill to 100°F.
Pre-acidify wort with food-grade lactic acid to get 4.4-4.7 pH, (5mL).
Add 16 oz. of GoodBelly Juice Drink, Mango
Purge the top of Grainfather with CO2
Leave wort at 95°F for 18 hours or until 3.2-3.5 pH.

Boil for 60 minutes.
Chill to ale pitch temp
Pitch yeast
Let ferment for 7 days before taking gravity readings

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  • Last Updated: 2023-06-19 19:51 UTC