Pale Ale v2 [Kettle Sour]

All Grain Recipe

Submitted By: riick370 (Shared)
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Brewer: Richard Johnson
Batch Size: 6.00 galStyle: Mixed-Fermentation Sour Beer (28B)
Boil Size: 7.77 galStyle Guide: BJCP 2015
Color: 14.0 SRMEquipment: Lago Vista Brewing
Bitterness: 37.0 IBUsBoil Time: 60 min
Est OG: 1.068 (16.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Primary Straight to Keg
ABV: 6.8%Taste Rating: 0.0

Ingredients
Amount Name Type #
12.00 gal Hoppy Pale Ale Water 1
18.17 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
8.47 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.67 g Calcium Chloride (Mash 60 min) Misc 4
1.34 g Salt (Mash 60 min) Misc 5
1.00 Campden Tablets (Mash 60 min) Misc 6
15 lbs 7.15 oz Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 7
11.08 oz Carapils (Briess) (1.5 SRM) Grain 8
8.09 oz Chateau Special B (152.3 SRM) Grain 9
6.47 oz Crystal, Extra Dark (Simpsons) (160.0 SRM) Grain 10
0.62 oz El Dorado [15.0%] - Boil 60 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
1.00 oz Mandarina Bavaria [8.5%] - Boil 15 min Hops 13
1.00 oz Mandarina Bavaria [8.5%] - Steep 0 min Hops 14
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 15
4.00 Goodbelly Straight Shot (Primary 3 days) Misc 16
2.00 oz Mandarina Bavaria [8.5%] - Dry Hop 5 days Hops 17

Notes

Kettle sour steps: 1. Mash normally 2. Bring to boil with no hops to sanitize wort 3. Cool below 90*f 4. Pitch with Goodbelly and seal kettle with tape. Store somewhere 65-75*f. 5. In 3 days check pH level. Aiming for 3.2ph 6. Once pH is reached, continue beer making process as normal. Boil with hops, etc.

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