Kettle Sour - Beer Recipe - Brewer's Friend

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Kettle Sour

156 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Deep Waters Brewing
Calories: 156 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Sunday March 24th 2019
1.048
1.008
5.2%
4.6
4.3
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - White Wheat4 lb White Wheat 40 2.8 34%
4 lb German - Pilsner4 lb Pilsner 38 1.6 34%
2 lb American - Vienna2 lb Vienna 35 4 17%
1.25 lb German - Acidulated Malt1.25 lb Acidulated Malt - (late boil kettle addition) 27 3.4 10.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.3%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6 Boil 10 min 4.63 25%
3 oz Mosaic3 oz Mosaic Hops Leaf/Whole 12.5 Hopback at 200 °F 0 min 75%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Gypsum Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
1 tbsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
10948
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.41 17.6  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 5.46 g | 21.9 qt) 6.31 25.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.15 g | 32.6 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.61 26.5  
Hops absorption losses (hopback) -0.11 -0.5  
Going into fermentor 6.5 26  
Total: 10.72 42.9
Equipment Profile Used: System Default
 
Notes

If needed, add lactic acid to help bring ph down to 4.5.

Bring to ~180° for 10 min and then cool to ~120°. Add When wort reaches 110°, transfer to mash tun. Transfer on top of 2 tbsp of Nancy’s yogurt. Cover with a layer of co2 and then cover with plastic wrap. Keep wort at 110 until PH reaches ~3.5. Transfer back to kettle and then do full boil.

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  • Last Updated: 2019-03-27 16:55 UTC