Kettle Sour Farmhouse w/ Tart Cherries - Beer Recipe - Brewer's Friend

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Kettle Sour Farmhouse w/ Tart Cherries

188 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: TB
Calories: 188 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Monday October 28th 2019
1.058
1.007
6.7%
25.1
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 70%
1 lb American - Rye1 lb Rye 38 3.5 10%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 10%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Monroe0.5 oz Monroe Hops Pellet 3.3 Boil 60 min 6.46 12.5%
1.50 oz Monroe1.5 oz Monroe Hops Pellet 3.3 Boil 25 min 13.48 37.5%
2 oz Monroe2 oz Monroe Hops Pellet 3.3 Boil 5 min 5.15 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Water Agt Boil 15 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
64 oz 100% Tart Cherry Juice, RW Knudsen Flavor Kegging 0 min.
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Store bought Spring Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.7 gal Strike 158 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.32 g | 21.3 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.32 g | 29.3 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.88 27.5
Equipment Profile Used: System Default
 
Notes

10/30/19
1L Yeast Starter with fermcap

11/01/19
Kettle Sour (using an Anvil Foundry)
-Mash as noted
-Collect wort and pasteurize above 170 for 20 minutes
-Chill to 100F
-Adjust mash pH to 4.2 with lactic acid
-Add 2g of Lallemand Wildbrew Sour Pitch. Store the rest in vacuum sealed bag and store in freezer.
-Did not purge headspace with CO2 or cover with Saran Wrap
-Close lid. Did not cover seams of lid with saran wrap
-Hold temp above 95F until a pH of 3.4 is reached
-Reached a pH of 3.5 in 17.5 hours. Brought wort to a boil and proceeded as normal

11/02/19
Brew Day OG: 1.058
pH into fermenter: 3.5

11/08/19
Gravity: 1.009
pH: 3.5

11/11/19
Final Gravity: 1.007

11/17/19: Cold Crashed to 36F
11/22/19: Fine with gelatin
11/28/19: Transfer to keg and add juice
12/01/19: Bottle

FG w/ juice: 1.012, ABV 6%

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  • Last Updated: 2019-12-19 20:05 UTC