Kettle Sour - Step 2 - Beer Recipe - Brewer's Friend

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Kettle Sour - Step 2

188 calories 24.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)
Created: Monday July 23rd 2018
1.060
1.022
5.0%
13.7
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Pilsen3 kg Pilsen 36 1.8 45.5%
2 kg United Kingdom - Wheat2 kg Wheat 37 2 30.3%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 15.2%
0.60 kg Lactose (Milk Sugar)0.6 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.1%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 Boil 60 min 13.71 9.1%
10 g Citra10 g Citra Hops Pellet 11 Dry Hop 7 days 9.1%
10 g Motueka10 g Motueka Hops Pellet 7 Dry Hop 7 days 9.1%
15 g Citra15 g Citra Hops Pellet 11 Dry Hop 2 days 13.6%
50 g Motueka50 g Motueka Hops Pellet 7 Dry Hop 2 days 45.5%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 2 days 13.6%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Peach Puree Flavor Primary 5 days
100 g Kiwi Puree Flavor Primary 5 days
3 each Vanilla Pods Spice Primary 5 days
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 339 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: Circa 200g       CO2 Level: 3.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L After sour (48h), bring to boil Temperature -- 100 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.3 L) 38.9
Mash volume with grains (equipment estimates 39.2 L) 42.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.4 L) 32
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Volume into fermentor 23
Total: 38.9  
Equipment Profile Used: System Default
"Kettle Sour - Step 2" Berliner Weisse beer recipe by Amron2. BIAB, ABV 4.99%, IBU 13.71, SRM 4.14, Fermentables: (Pilsen, Wheat, Rolled Oats, Lactose (Milk Sugar)) Hops: (Citra, Motueka, Nelson Sauvin) Other: (Peach Puree, Kiwi Puree, Vanilla Pods )
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  • Public: Yup, Shared
  • Last Updated: 2018-07-23 21:17 UTC