Kettle Sour Base - All Grain 
All Grain Recipe
Submitted By: mcclarnon (Shared)
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| Batch Size: 17.00 gal | Style: Straight (Unblended) Lambic (17D) |
| Boil Size: 18.77 gal | Style Guide: BJCP 2008 |
| Color: 2.9 SRM | Equipment: 25g kettle |
| Bitterness: 0.0 IBUs | Boil 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 |
| 1.0 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
This Recipe Has Not Been Rated
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