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Dry-Hopped Kettle Sour #1

Method: All Grain
Style: Berliner Weisse
Boil Time: 10 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: DG with malt bill from http://www.bear-flavored.co
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)

Created: Sunday January 10th 2016

Original Gravity:

1.048

Final Gravity:

1.011

ABV (standard):

4.9%

IBU (tinseth):

4.2

SRM (morey):

4.2

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.25 lb	American - Pilsner2.25 lb Pilsner	37	1.8	40.9%
2.25 lb	American - White Wheat2.25 lb White Wheat	40	2.8	40.9%
12 oz	American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt)	33	1.8	13.6%
4 oz	German - Acidulated Malt4 oz Acidulated Malt	27	3.4	4.5%
5.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Nelson Sauvin1 oz Nelson Sauvin Hops	Pellet	12.2	Dry Hop	7 days		30.8%
1 oz	Galaxy1 oz Galaxy Hops	Pellet	15	Dry Hop	7 days		30.8%
1 oz	Simcoe1 oz Simcoe Hops	Pellet	13.5	Dry Hop	7 days		30.8%
0.25 oz	Cascade0.25 oz Cascade Hops	Leaf/Whole	7	Boil	10 min	4.19	7.7%
3.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Nelson Sauvin (Pellet)		30.8%
1 oz	Galaxy (Pellet)		30.8%
1 oz	Simcoe (Pellet)		30.8%
0.25 oz	Cascade (Leaf/Whole)	4.19	7.7%
3.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 qt		Infusion	--	148 °F	60 min
Starting Mash Thickness: 1.33 qt/lb

Yeast

Wyeast - Kölsch 2565

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	56 - 70 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 62 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

After BIAB mash, top off volume to 3 gallons. Pasteurize wort (10 min 170) and cool to 110-118
Pitch lactobacillus (yogurt -- 2 Tbsp
Kettle sour with target pH 3.5 (Ended up 42 hrs)
Kettle in oven, temp around 100-120 during day but dropped to 80 overnight)
Quick boil to kill lacto and a little hop utilization. Cool to 70 while aerating (stirring aggressively) and pitch kolsch yeast.

Last Updated and Sharing

2,708

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Brews

Public: Yup, Shared
Last Updated: 2016-01-18 01:06 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

Other Brewers Who Brewed This Recipe:

RyanB

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Dry-Hopped Kettle Sour #1

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