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Kettle Sour Vermont PASSION FLUTE

Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 221 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)

Created: Monday April 16th 2018

Original Gravity:

1.072

Final Gravity:

1.015

ABV (standard):

7.5%

IBU (tinseth):

42.8

SRM (morey):

7.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	German - Pale Ale3 kg Pale Ale	39	2.3	46.2%
2 kg	German - Pale Wheat2 kg Pale Wheat	39	1.5	30.8%
0.50 kg	German - Carapils0.5 kg Carapils	35	1.3	7.7%
0.50 kg	German - Melanoidin0.5 kg Melanoidin	37	25	7.7%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	7.7%
6.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Yakima Valley Hops - Southern passion10 g Southern passion Hops	Pellet	11.7	Boil	60 min	13.54	9.1%
50 g	Yakima Valley Hops - Southern passion50 g Southern passion Hops	Pellet	11.7	Whirlpool at 80 °C	20 min	29.25	45.5%
25 g	Yakima Valley Hops - Southern passion25 g Southern passion Hops	Pellet	11.7	Dry Hop	6 days		22.7%
25 g	Cascade25 g Cascade Hops	Pellet	7	Dry Hop	6 days		22.7%
110 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
85 g	Yakima Valley Hops - Southern passion (Pellet) 85 g Southern passion (Pellet) Hops	42.79	77.3%
25 g	Cascade (Pellet) 25 g Cascade (Pellet) Hops		22.7%
110 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L		Infusion	--	67 °C	60 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Yeast Nutrient		Fining	Boil	10 min.
2 kg	Passion fulte pure		Other	Secondary	6 days

Yeast

The Yeast Bay - Vermont Ale

Amount:	1 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Med/Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 350 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Trondheim

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
20	0	4	7	5	0
32L total Water Sparge 7L To the mash Mash PH 5.3/5.4 Gypsum: 4g CaSO4 Epsom salt: 3g MgSO Table salt: 2g NaCl Calcium chloride: 3g CaCl2 lactic acid: 3g
Mash Chemistry and Brewing Water Calculator

Notes

SG 1.052
OG1.060
FG1.019

Mash pH: 4.4
Final pH: 3.8

After mash is complete add (lactic acid) until Wort P.H = 4.5
Add Lactobacillus or 200 grm of milled pilsen malt in a hopbag, leave the wort at 40C˚for 24/30 hr. until Ph drops to 3.3/3.4

1days 18 ℃
2days 18 ℃
3days 18 ℃
4days 18 ℃
5days 20 ℃
6days 21 ℃ Dryhop Pure
7days 21 ℃
8days 21 ℃
9days 21 ℃
10days 21 ℃
11days 21 ℃
12days Cold crash
13days Cold crash
14days Keging

Last Updated and Sharing

1,014

Views

Brews

Public: Yup, Shared
Last Updated: 2018-05-14 09:21 UTC

System Default

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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