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Kettle Sour

Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.7 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 168 calories (Per 378ml)
Carbs: 15.9 g (Per 378ml)

Created: Sunday September 20th 2020

Original Gravity:

1.048

Final Gravity:

1.010

ABV (standard):

5.1%

IBU (tinseth):

3.5

SRM (morey):

3.5

Mash pH

n/a

Cost £

14.98

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3.70 kg	Crisp Malting - Extra Pale Ale Malt3.7 kg Extra Pale Ale Malt	£ 0.99 / kg £ 3.66	38	1.7	44.2%
0.68 kg	Crisp Malting - Torrefied Wheat0.68 kg Torrefied Wheat	£ 0.95 / kg £ 0.65	36.8	3	8.1%
2 kg	Mango2 kg Mango - (late fermenter addition)		4.95	0	23.9%
2 kg	Passionfruit2 kg Passionfruit - (late fermenter addition)		5	0	23.9%
8.38 kg / £ 4.31

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 g	Columbus2 g Columbus Hops	£ 0.04 / g £ 0.07	Pellet	13	Boil	60 min	3.51	100%
2 g / £ 0.07

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 g	Columbus (Pellet) 2 g Columbus (Pellet) Hops	£ 0.04 / g £ 0.07	3.51	100%
2 g / £ 0.07

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	camp	£ 0.04 / each £ 0.04	Water Agt	Mash	0 min.
£ 0.04

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:	£ 2.58 / each £ 2.58
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 83 B cells required

White Labs - Lactobacillus Brevis

Amount:	1 Each	Cost:	£ 7.98 / each £ 7.98
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	21 - 35 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 83 B cells required

£ 10.56 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

mash at 67 and collect wort. Bring to a quick boil then cool to 32 degrees.

Pre-acidify down to a pH of 4.3

Pitch Lacto Starter and hold kettle at 29 degrees until pH was 3.4. (Roughly 24hrs)

Boil the wort as normal adding hops and yeast nutrient.

Cool and Aerate. Pitch rehydrated US-05

Let ferment on the low end of the temperature range.

After FG is hit I purged another vessel with CO2 and add puréed and pasteurized fruit

Last Updated and Sharing

508

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Public: Yup, Shared
Last Updated: 2020-09-20 13:28 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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