-Florida Weisse Base [Kettle Sour] 
All Grain Recipe
Submitted By: riick370 (Shared)
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| Brewer: Lago Vista Brewing Company | |
| Batch Size: 6.00 gal | Style: Mixed-Fermentation Sour Beer (28B) |
| Boil Size: 8.02 gal | Style Guide: BJCP 2015 |
| Color: 3.7 SRM | Equipment: Lago Vista Brewing |
| Bitterness: 0.0 IBUs | Boil Time: 60 min |
| Est OG: 1.043 (10.6° P) | Mash Profile: Lago Vista Light Body |
| Est FG: 1.005 SG (1.2° P) | Fermentation: WLP 644 |
| ABV: 5.0% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14.00 gal |
Lago Vista Brewing - Weisse Profile |
Water |
1 |
| 9.29 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 4.04 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 1.00 items |
Campden Tablets (Mash 60 min) |
Misc |
4 |
| 4 lbs 13.03 oz |
Pale Malt, 2-Row (Rahr) (1.8 SRM) |
Grain |
5 |
| 4 lbs 13.03 oz |
Wheat Malt, White (Rahr) (3.2 SRM) |
Grain |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 1.0 pkgs |
Saccharomyces Bruxellensis Trois (White Labs #WLP644) |
Yeast |
8 |
| 1.00 items |
Goodbelly Straight Shot (Primary 3 days) |
Misc |
9 |
Notes
Kettle sour steps:
1. Mash normally
2. Bring to boil with no hops to sanitize wort
3. Cool below 68*f
4. Pitch with Goodbelly and seal kettle with tape. Store somewhere 58-68*f.
5. In 3 days check pH level. Aiming for 3.2-3.8 pH
6. Once pH is reached, continue beer making process as normal.This Recipe Has Not Been Rated
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