Kettle Sour Vermont PASSION FLUTE - Beer Recipe - Brewer's Friend

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Kettle Sour Vermont PASSION FLUTE

221 calories 20.8 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: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 221 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created: Monday April 16th 2018
1.072
1.015
7.5%
42.8
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pale Ale3 kg Pale Ale 39 2.3 46.2%
2 kg German - Pale Wheat2 kg Pale Wheat 39 1.5 30.8%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 7.7%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 7.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.7%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Southern passion10 g Southern passion Hops Pellet 11.7 Boil 60 min 13.54 9.1%
50 g Yakima Valley Hops - Southern passion50 g Southern passion Hops Pellet 11.7 Whirlpool at 80 °C 20 min 29.25 45.5%
25 g Yakima Valley Hops - Southern passion25 g Southern passion Hops Pellet 11.7 Dry Hop 6 days 22.7%
25 g Cascade25 g Cascade Hops Pellet 7 Dry Hop 6 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 Passion fulte pure Other Secondary 6 days
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 350 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
32L total Water
Sparge 7L

To the mash
Mash PH 5.3/5.4
Gypsum: 4g CaSO4
Epsom salt: 3g MgSO
Table salt: 2g NaCl
Calcium chloride: 3g CaCl2
lactic acid: 3g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 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 19.5
Mash volume with grains 23.8
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 13.9 L) 11.9
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: 31.4  
Equipment Profile Used: System Default
 
Notes

SG 1.052
OG1.060
FG1.019

Mash pH: 4.4
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

1days 18 ℃
2days 18 ℃
3days 18 ℃
4days 18 ℃
5days 20 ℃
6days 21 ℃ Dryhop Pure
7days 21 ℃
8days 21 ℃
9days 21 ℃
10days 21 ℃
11days 21 ℃
12days Cold crash
13days Cold crash
14days Keging


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  • Last Updated: 2018-05-14 09:21 UTC