Kettle Sour Base - All Grain

All Grain Recipe

Submitted By: mcclarnon (Shared)
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Batch Size: 17.00 galStyle: Straight (Unblended) Lambic (17D)
Boil Size: 18.77 galStyle Guide: BJCP 2008
Color: 2.9 SRMEquipment: 25g kettle
Bitterness: 0.0 IBUsBoil Time: 15 min
Est OG: 1.054 (13.3° P)Mash Profile: 01 - BIAB 156F
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Single Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
16 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 1
16 lbs Wheat Malt, Ger (2.0 SRM) Grain 2
1 pkgs Hornindal Kveik (Omega Yeast #) Yeast 3

Notes

Grain Temperature- 50 F. Total Water Needed- 19.54 Gallons. Strike Water Temp- 163 Fahrenheit. Total Mash Volume- 22.10 Gallons. PreBoil Wort- 18.10 Gallons. PostBoil Wort- 18.00 Gallons. Into Fermenter- 17.00 Gallons. Yellow Balanced Water Profile Gypsum 6.5g Calcium Chloride 6.0 g Epsom Salt 4.5 g Table Salt 1.0 g Lactic Acid 5.0 ml Mash temp after initial stirring ~156. Pulled 1 gallon into starter flask before adding 20 ml of lactic acid to preacidify. Wort cooled overnight for 10 hours in kettle. Pitched 4 goodbelly shots @ 103f. 4/28/19 Kegged beer. FG
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