Dry hopped kettle soured saison - Beer Recipe - Brewer's Friend

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Dry hopped kettle soured saison

151 calories 14.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Sunday March 25th 2018
1.046
1.010
4.7%
7.4
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 100%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Cascade0.3 oz Cascade Hops Pellet 6.3 Boil 60 min 7.42 37.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Dry Hop 0 days 62.5%
0.80 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.63 34.5  
Mash volume with grains 9.51 38  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Kettle sour with Wyeast lactobacillus.

Miscalculated initial mash -- temp 144 at end of 1 hour.

Reheated wort to 157 and replaced BIAB -- temp 149.5 at end of 30 minutes.

Wort cooled to 120, lacto pitched, beer stored in front of heating vent in blanket fort. General house 65 degrees.

At 43 hours, beer is tart. 83 degrees. Maybe 3.8-3.8.

At 96 hours, reheated to 120 on stove.

At 110 hours, pH was 3.4 (hopefully meter was calibrated correctly).

OG preboil 1.041

OG postboil 1.046

Yeast pitched at ~70 degrees.

Day 5: Specific gravity of 1.037, pH of 3.40

Moved to in front of a heater.

Day 10: SG 1.030

Day 17: SG 1.017

Stopped bubbling around day 21

Day 24: FG 1.010

Day 26: Bottled 8, diverted 2 to 1-gallon jugs, dry-hopped 2-gallons with 0.5oz Kent, 0.35oz Glacier

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  • Last Updated: 2018-04-30 00:32 UTC