Sour Distancing - Mulberry & Cardamom Kettle Sour - Beer Recipe - Brewer's Friend

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Sour Distancing - Mulberry & Cardamom Kettle Sour

187 calories 18.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit and Spice Beer
Boil Time: 20 min
Batch Size: 28.5 liters (fermentor volume)
Pre Boil Size: 20.8 liters
Post Boil Size: 15.1 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Friday March 6th 2020
1.061
1.014
6.1%
11.8
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Dry Malt Extract - Light3 kg Dry Malt Extract - Light 42 4 50%
2 kg Castle Malting - Château Wheat Blanc2 kg Château Wheat Blanc 38 1.8 33.3%
500 g Crisp Malting - Caramalt 15L500 g Caramalt 15L 32.7 17.5 8.3%
250 g Castle Malting - Château Melano250 g Château Melano 35.88 31 4.2%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) - (late fermenter addition) 41 1 4.2%
6,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g Centennial28.35 g Centennial Hops Lupulin Pellet 10 Boil 20 min 11.78 16.7%
56.70 g Amarillo56.7 g Amarillo Hops Lupulin Pellet 8.6 Boil 0 min 33.3%
28.35 g Mosaic28.35 g Mosaic Hops Lupulin Pellet 12.5 Boil 0 min 16.7%
56.70 g Mosaic56.7 g Mosaic Hops Lupulin Pellet 12.5 Dry Hop 7 days 33.3%
170.10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Ground Cardamom Spice Boil 5 min.
7,996.85 g Mulberries Other Secondary 7 days
2 each Vanilla Bean Spice Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
10 L BIAB Steeping 50 °C 78 °C 60 min
5 L Sparge 7 °C 7 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.3 L) 22.5
Mash volume with grains (equipment estimates 21.1 L) 24.3
Grain absorption losses -2.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 17.6 L) 20.8
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 15.1
Top off amount 13.4
Volume into fermentor 28.5
Total: 22.5  
Equipment Profile Used: System Default
 
Notes

Fruit Prep:
-Defrost fruit
-Clean fruit with sanitized water
-Mash up fruit
-Refreeze fruit

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Brew Day 1

Mash

-Hold 2 gallons of purified water at between 145-160F
-Put grain bag around kettle pot, fill with grain and stir a few times
-Hold for 1 hour

Sparge

-Squeeze grain bag out over kettle pot
-Put grain bag in bucket and poor purified 170F water overtop until covered
-Let sit for 10 minutes then squeeze out the bag and poor water into kettle pot

Boil 1

-Fill kettle pot up with purified water
-Boil for 15 minutes to sanitize wort

Souring

-Cool and maintain at 86-104F (optimal 95-100F).
-Add sour pitch
-Cover top of kettle pot with saran wrap and put in plugged sink
-Fill with boiling water occasionally to maintain temperature
-Sour to taste


Brew Day 2

Boil 2

-Boil for 20 minutes to kill the bugs
-Add Bittering (Centennial) hops at 20 minutes
-Add 4 pods worth of cardamom seeds at 5mins.
-Add Flavouring hops (Mosaic, Amarillo) at 0 minutes

> remember that special hops are 2X as potent as regular hops at same weight.

Pitch

-Cool to correct temperature on yeast package
-Add water to buckets but leave room for fruit
-Pitch yeast


Additions (after 1 week)

Dry Hop/Fruit/Vanilla
-Put fruit evenly in grain bags and let it defrost
-Add dry hops (Mosaic and Amarillo) evenly to hop bags
-Split open vanilla beans, scrape inside out and soak all in vodka for 10 minutes
-Transfer beer to big red bucket
-Clean fermenter buckets
-Put dry hops and fruit and vanilla beans into fermenter buckets
-Transfer beer back into fermenter buckets on top of fruit, dry hops and vanilla.

> remember that special hops are 2X as potent as regular hops at same weight.


Bottling (after 2 weeks)

-Take out fruit and hops
-Poor some measured amount of beer into a cup and add measured amount of lactose sugar to taste.
-Add equivalent ratio of lactose sugar to bottle bucket with 1 cup of priming sugar.
-Bottle as usual

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  • Last Updated: 2020-04-23 10:11 UTC