PB Kettle Sour #2 - Beer Recipe - Brewer's Friend

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PB Kettle Sour #2

164 calories 20.4 g 16 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 113 gallons (ending kettle volume)
Pre Boil Size: 103 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 164 calories (Per 16oz)
Carbs: 20.4 g (Per 16oz)
Created: Friday November 1st 2019
1.049
1.017
4.1%
5.2
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27 lb German - Pilsner27 lb Pilsner 38 1.6 13.7%
50 lb American - Pale Ale50 lb Pale Ale 37 3.5 25.3%
10 lb German - CaraFoam10 lb CaraFoam 37 1.8 5.1%
25 lb Flaked Barley25 lb Flaked Barley 32 2.2 12.7%
27.50 lb German - Pilsner27.5 lb Pilsner 38 1.6 13.9%
33 lb American - Pale 2-Row33 lb Pale 2-Row 37 1.8 16.7%
15 lb German - Vienna15 lb Vienna 37 4 7.6%
10 lb Rice Hulls10 lb Rice Hulls 0 0 5.1%
197.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 oz Styrian Goldings10 oz Styrian Goldings Hops Pellet 3.2 Boil 60 min 5.22 100%
10 oz / $ 0.00
 
Yeast
- us-05
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1819 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
strike water 60 gal (70 total, 60 above mash screen) 172 F
40 g gypsum
30 g epsom
70 g calcium chloride
~70 gal sparge water @ 175
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 qt Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.37 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 115.63 gal (462.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 103.63 gal (414.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 83.44 gal (333.78 qt) 67.64 270.6  
Strike water volume at mash thickness of 1.37 qt/lb 67.64 270.6  
Mash volume with grains 83.44 333.8  
Grain absorption losses -24.69 -98.8  
Remaining sparge water volume 60.29 241.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 115.63 g | 462.5 qt) 103 412  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil volume (equipment estimates 100.38 g | 401.5 qt) 113 452  
Estimated amount in fermentor 113 452  
Total: 127.94 511.8
Equipment Profile Used: System Default
 
Notes

after 10 min boil, pH was ~5.3
recirc through heat exchanger until 110F
added 180 ml total (in 40 and 20 ml increments) 88% lactic acid to lower pH to 4.5
pitch lacto culture and cover with plastic wrap
let sit 3-4 days.
check pH is 3.3-3.4 and taste for desired level of acidity
bring to full boil and complete as normal beer
add 18 g whirlfloc with 15 min left in boil
add 1 g zinc with 15 min left in boil
ferment at 67F with 500 g US-05

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  • Last Updated: 2019-11-06 08:06 UTC