Kettle Sour Lager LYCHEE - Beer Recipe - Brewer's Friend

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Kettle Sour Lager LYCHEE

178 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Monday April 16th 2018
1.058
1.014
5.8%
47.4
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 56.6%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 28.3%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 9.4%
0.30 kg German - Melanoidin0.3 kg Melanoidin 37 25 5.7%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 60 min 16.12 9.1%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 20 min 31.25 45.5%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Dry Hop 14 days 22.7%
25 g Cascade25 g Cascade Hops Pellet 7 Dry Hop 14 days 22.7%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 10 min.
2 kg Lychee pure Other Secondary 14 days
 
Yeast
White Labs - Copenhagen Lager Yeast WLP850
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
10 - 14 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 428 B cells required
WLP820 Oktoberfest/Märzen Lager Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 428 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Trondheim
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 0 4 7 5 0
30L total Water
Sparge 10L

To the mash
Mash PH 5.3/5.4
Gypsum: 3g CaSO4
Epsom salt: 6g MgSO
Table salt: 4g NaCl
Calcium chloride: 3g CaCl2
lactic acid: 3g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.9
Mash volume with grains 19.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 16.3 L) 14.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 20
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

SG 1.044
OG 1.051
FG1.013

Mash pH: 4.5
Final pH: 3.8

After mash is complete add (lactic acid) until Wort P.H = 4.5
Add Lactobacillus or 200 grm of milled pilsen malt in a hopbag, leave the wort at 40C˚for 24/30 hr. until Ph drops to 3.3/3.4

Fermentation schedule:
1days 10 ℃
2days 10 ℃
3days 10 ℃
4days 10 ℃
5days 10 ℃
6days 10 ℃
7days 10 ℃
8days 10 ℃
9days 10 ℃
10days 10 ℃
11days 10 ℃
12days 10 ℃
13days 10 ℃
14days 11 ℃Dryhop Pure
15days 12 ℃
16days 13 ℃
17days 14 ℃
18days 15 ℃
19days 16 ℃
20days 17 ℃
21days 18 ℃
22days 18 ℃
23days Cold crash
24days Keging


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  • Last Updated: 2018-05-14 09:29 UTC