Rasberry kettle sour - Beer Recipe - Brewer's Friend

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Rasberry kettle sour

112 calories 10.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 112 calories (Per 330ml)
Carbs: 10.1 g (Per 330ml)
Created: Wednesday August 21st 2019
1.037
1.007
4.0%
6.2
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.10 kg American - Wheat1.1 kg Wheat 38 1.8 50%
1.10 kg American - Pilsner1.1 kg Pilsner 37 1.8 50%
2.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Hallertau Blanc5 g Hallertau Blanc Hops Pellet 10 Boil at 100 °C 15 min 6.17 100%
5 g / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 39 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 20.8 g       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
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
6 L Infusion -- 63 °C 60 min
4 L Sparge -- 70 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.8 L) 17.1
Mash volume with grains (equipment estimates 22.3 L) 18.6
Grain absorption losses -2.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.7 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 12
Volume into fermentor 12
Total: 17.1  
Equipment Profile Used: System Default
 
Notes

Post 10 minute boil chill to 40c. lower Ph to 4.5 with lactic acid then add 40billion lactobacilus units, keep at 40c for 24hours covered tight until Ph hits 3.4.

Rack to secondary day 7 on top of 1kg raspberry puree

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  • Last Updated: 2021-12-27 03:20 UTC