Kettle Sour Base ADD YOUR OWN DAMN FRUIT Beer Recipe | BIAB Mixed-Fermentation Sour Beer | Brewer's Friend

Kettle Sour Base ADD YOUR OWN DAMN FRUIT

215 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Mixed-Fermentation Sour Beer
Boil Time: 45 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday May 10th 2019
1.065
1.015
6.6%
8.8
4.5
5.5
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - White Wheat4 lb White Wheat 40 2.8 33.3%
6 lb German - Floor-Malted Bohemian Pilsner6 lb Floor-Malted Bohemian Pilsner 38 1.8 50%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
0.50 lb Maltodextrin0.5 lb Maltodextrin 39 0 4.2%
0.50 lb Torrified Wheat0.5 lb Torrified Wheat 36 2 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Whirlpool at 190 °F 10 min 8.82 100%
1 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal biab re-circulation with element Infusion 152 °F 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml Lactic Acid Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.75 g Sea salt Spice Mash 0 min.
1 g Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
0.50 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66.4 15.9 29.1 84.6 33.4 5.1
Mash Chemistry and Brewing Water Calculator
 
Notes

Honestly the first beer iv made that I felt could be a staple at a brewery. I got my PH down to 5 before throwing in some Goobelly juice. Id get it a bit lower to be honest I just didn't have the means to. I let the Goobelly do its thing at 90 degrees.I didn't measure the ending PH just went by taste. I then boiled to kill off bugs and added some hops. I split the batch and re-fermented half on 2 lbs of passion fruit puree/ 2 lbs of white peach puree. The other half was re fermented on 4 lbs of raspberry puree. You can cut the maltodextrine I wanted to see how it compared to Lactose as I have two regulars who are intolerant(the maltodextrine was fine.) As for water chemistry, do you. I built it high chloride.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2021-06-20 00:56 UTC
NEW Water Requirements:
Kettle Sour Base ADD YOUR OWN DAMN FRUIT
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Kettle Sour Base ADD YOUR OWN DAMN FRUIT
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Recipe Cost $ (USD)
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.
Gallons
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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