Mojito [Kettle Sour]

All Grain Recipe

Submitted By: riick370 (Shared)
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Brewer: Lago Vista Brewing Company
Batch Size: 6.00 galStyle: Spice, Herb or Vegetable Beer (30A)
Boil Size: 8.02 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: Lago Vista Brewing
Bitterness: 14.8 IBUsBoil Time: 60 min
Est OG: 1.049 (12.1° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.005 SG (1.3° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.00 gal Yellow Balanced (Under 6 SRM) Water 1
7.96 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
3.46 g Calcium Chloride (Mash 60 min) Misc 3
1.00 Campden Tablets (Mash 60 min) Misc 4
5 lbs 10.74 oz Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 5
5 lbs 10.74 oz Wheat Malt, White (Rahr) (3.2 SRM) Grain 6
9.55 oz Carafoam (2.0 SRM) Grain 7
1.00 oz Lemondrop [6.0%] - Boil 30 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.0 pkgs Saccharomyces Bruxellensis Trois (White Labs #WLP644) Yeast 10
4.00 Goodbelly Straight Shot (Primary 3 days) Misc 11
1.00 oz Lemondrop [6.0%] - Dry Hop 5 days Hops 12
1.00 Mint Leaves (Secondary 2 days) Misc 13

Taste Notes

Base Beer: 1D American Wheat Beer Modifiers: 30a spice, herb, vegetable beer + 28b mixed fermentation sour beer

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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