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PB Kettle Sour #2

Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 113 gallons (ending kettle volume)
Pre Boil Size: 103 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 164 calories (Per 16oz)
Carbs: 20.4 g (Per 16oz)

Created: Friday November 1st 2019

Original Gravity:

1.049

Final Gravity:

1.017

ABV (standard):

4.1%

IBU (tinseth):

5.2

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
27 lb	German - Pilsner27 lb Pilsner	38	1.6	13.7%
50 lb	American - Pale Ale50 lb Pale Ale	37	3.5	25.3%
10 lb	German - CaraFoam10 lb CaraFoam	37	1.8	5.1%
25 lb	Flaked Barley25 lb Flaked Barley	32	2.2	12.7%
27.50 lb	German - Pilsner27.5 lb Pilsner	38	1.6	13.9%
33 lb	American - Pale 2-Row33 lb Pale 2-Row	37	1.8	16.7%
15 lb	German - Vienna15 lb Vienna	37	4	7.6%
10 lb	Rice Hulls10 lb Rice Hulls	0	0	5.1%
197.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 oz	Styrian Goldings10 oz Styrian Goldings Hops		Pellet	3.2	Boil	60 min	5.22	100%
10 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
10 oz	Styrian Goldings (Pellet)		5.22	100%
10 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
60 qt		Infusion	--	155 °F	60 min
Starting Mash Thickness: 1.37 qt/lb

Yeast

- us-05

Amount:	1 Each	Cost:
Attenuation (avg):	65%	Flocculation:	Low
Optimum Temp:	65 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 1819 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
strike water 60 gal (70 total, 60 above mash screen) 172 F 40 g gypsum 30 g epsom 70 g calcium chloride ~70 gal sparge water @ 175
Mash Chemistry and Brewing Water Calculator

Notes

after 10 min boil, pH was ~5.3
recirc through heat exchanger until 110F
added 180 ml total (in 40 and 20 ml increments) 88% lactic acid to lower pH to 4.5
pitch lacto culture and cover with plastic wrap
let sit 3-4 days.
check pH is 3.3-3.4 and taste for desired level of acidity
bring to full boil and complete as normal beer
add 18 g whirlfloc with 15 min left in boil
add 1 g zinc with 15 min left in boil
ferment at 67F with 500 g US-05

Last Updated and Sharing

189

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Brews

Public: Yup, Shared
Last Updated: 2019-11-06 08:06 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

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