Kettle Sour - Beer Recipe - Brewer's Friend

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Kettle Sour

200 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday April 13th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 50%
5 lb American - White Wheat5 lb White Wheat 40 2.8 35.7%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 180 °F 60 min 6.87 50%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop at 80 °F 0 days 50%
2 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Tsp
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 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
4.5 gal Fly Sparge 164 °F 152 °F 60 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 155 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.5 14  
Mash volume with grains (equipment estimates 4.58 g | 18.3 qt) 4.62 18.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 6 g | 24 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 7 28  
Boil off losses -1.5 -6  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Going into fermentor 6 24  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Kettle Sour:

Starter - 1L
1/3 cup lactoculture from Lifeway Kefir (room temp)
0.5cup DME (wheat) 1.04SG
1L filtered water

Avg 85F for 24hr

Boil wort for 15min, cool to 100F
Pitch entire starter, 100F for 24hr
Boil

Secondary:
3lb blueberry 2 days

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  • Last Updated: 2021-03-10 19:25 UTC