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Dry-hopped kettle sour #4

Method: All Grain
Style: Berliner Weisse
Boil Time: 10 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: DG
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)

Created: Saturday June 17th 2017

Original Gravity:

1.042

Final Gravity:

1.010

ABV (standard):

4.3%

IBU (tinseth):

6.6

SRM (morey):

3.1

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 66°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 lb	Belgian - Pilsner4.5 lb Pilsner	37	1.6	60%
1.50 lb	German - Wheat Malt1.5 lb Wheat Malt	37	2	20%
1.50 lb	Flaked Wheat1.5 lb Flaked Wheat	34	2	20%
7.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.80 oz	Citra0.8 oz Citra Hops	Pellet	13.4	Dry Hop	5 days		34.8%
1 oz	Yakima Valley Hops - Experimental Grapefruit1 oz Experimental Grapefruit Hops	Pellet	17.1	Dry Hop	5 days		43.5%
0.50 oz	Columbus0.5 oz Columbus Hops	Pellet	14.1	Boil	5 min	6.6	21.7%
2.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.80 oz	Citra (Pellet)		34.8%
1 oz	Yakima Valley Hops - Experimental Grapefruit (Pellet)		43.5%
0.50 oz	Columbus (Pellet)	6.6	21.7%
2.30 oz / $ 0.00

Mash Guidelines

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

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 134 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Monona, WI

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
89	47	31	70	18	510
3g CaCl and 4g slaked lime Decant, add 7g gypsum 15 mL lactic acid to the mash only https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=S3X44JX
Mash Chemistry and Brewing Water Calculator

Notes

24 hours before:
1) lacto starter with 4 tsp yogurt in 1L 1.040 wort (http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources)
2) prep brewing water

Collect 5 gallons run-off in same volume pot. Adjust pH to ~4.5 with 15 mL lactic acid. Pasteurize wort (10 min at 170) and cool to 110. Pitch lactobacillus and kettle sour with target pH 3.3 (took about 20 hours, much faster with teh starter).

Boil for 10 minutes. Cool and pitch wyeast kölsch with starter (approx. 130B cells).

Once finished, dry hop 2.5 gallons and add rhubarb to 2 gallons (chop 2 lbs, cook down and simmer for 10 minutes).

Last Updated and Sharing

764

Views

Brews

Public: Yup, Shared
Last Updated: 2017-07-27 18:25 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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Dry-hopped kettle sour #4

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