Keller Sour 200L 
All Grain Recipe
Submitted By: silva (Shared)
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| Brewer: Paulo Silva | |
| Batch Size: 55.48 gal | Style: Catharina Sour ( X.4) |
| Boil Size: 63.40 gal | Style Guide: BJCP 2021 |
| Color: 3.7 SRM | Equipment: 1- Cervejaria Bier Keller 210L |
| Bitterness: 5.4 IBUs | Boil Time: 70 min |
| Est OG: 1.041 (10.2° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Single Stage |
| ABV: 4.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 60.00 g |
Cloreto de Cálcio (Mash 60 min) |
Misc |
1 |
| 60.00 g |
Sulfato de Cálcio (Mash 60 min) |
Misc |
2 |
| 20.00 g |
Sulfato de Magnésio (Mash 60 min) |
Misc |
3 |
| 4.00 g |
ácido tânico (Mash 10 min) |
Misc |
4 |
| 127.88 gal |
3- Água Poço Bier Keller Equilibrada |
Water |
5 |
| 52 lbs 14.58 oz |
*Pilsen AGRÁRIA (1.9 SRM) |
Grain |
6 |
| 24 lbs 14.60 oz |
Chateau Wheat Malt (Trigo) (2.0 SRM) |
Grain |
7 |
| 6 lbs 9.82 oz |
Rye Malt (Weyermann) (3.0 SRM) |
Grain |
8 |
| 2 lbs 3.27 oz |
Carared (Weyermann) (24.0 SRM) |
Grain |
9 |
| 1.20 oz |
Nugget [13.2%] - Boil 30 min |
Hops |
10 |
| 4.00 g |
ácido tânico (Boil 10 min) |
Misc |
11 |
| 160.0 pkgs |
120g -Safale American (DCL/Fermentis #US-05) |
Yeast |
12 |
| 6.0 pkgs |
Sour Pitch (Lallemann #) |
Yeast |
13 |
| 6.00 oz |
Yeast Nutrient (Primary 3 days) |
Misc |
14 |
Notes
- Depois de mosturar, clarificar e transferir de tina, elevar a temperatura para 85 °C por 10min.
- Baixar temperatura para faixa de 40 °C com incorporação de CO2.
- Corrigir Ph para faixa de 4
- Inocular Sour Pich
- Vedar tina
- Monitorar até Ph 3.5
- Prosseguir com a fervura.
- Depois de coletar levedura, adicionar fruta.This Recipe Has Not Been Rated
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