Persimmon [Kettle Sour]

All Grain Recipe

Submitted By: riick370 (Shared)
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Brewer: Lago Vista Brewing Company
Batch Size: 6.00 galStyle: Wild Specialty Beer (28C)
Boil Size: 7.52 galStyle Guide: BJCP 2015
Color: 3.7 SRMEquipment: Lago Vista Brewing
Bitterness: 15.0 IBUsBoil Time: 75 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: 30.0

Ingredients
Amount Name Type #
14.00 gal Lago Vista Yellow Balanced 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 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 ml Fermcap-S (Boil 60 min) Misc 7
0.50 oz Citra [12.0%] - 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
1.00 Goodbelly Straight Shot (Primary 3 days) Misc 11
15.00 Persimmion (Fuyu) (Secondary 5 days) Misc 12

Taste Notes

Water additions are for my water profile, they will not work with your water. Adjust accordingly.

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 60-65*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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