Kiwi dry hopped sour Recipe
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Kiwi dry hopped sour
by CT70 on 10/9/2017
All Grain
14.5 Liter(s)
15.5 Liter(s)
30 min
67%
kettle soured dry hopped Berliner Weisse
50% - Gladfield (NZ) Pilsner
40% - Barrett Burston (Au) Malted Wheat
10% - Acidulated Malt - DE
Fermentis Safale US-05
Wyeast 5335 Lactobacillus Delbrueckii
No mash steps in this recipe
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
-
14.50
Gallons
Liters
Batch Size
-
15.50
Gallons
Liters
Boil Size
-
30
min
Boil Time
-
1.034
OG
-
1.007
FG
-
8.7 IBU (tinseth)
Bitterness
-
0.25
BG:GU
-
3.2° SRM
Color
-
67%
Efficiency
-
3.6% ABV
Alcohol
-
111 per 12oz
Calories
Clone This Recipe
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