Kettle sour Recipe

Recipe Info

Recipe Image

Kettle sour

by on
All Grain + Extract
11 Gallon(s)
13 Gallon(s)
30 min
75%
Goodbelly mango 32oz , soured , fermented then racked, split into two flavors

Fermentables

21% - White Wheat - US
6
40
2
Mash
14% - Carapils - DE
4
33
2
Mash
57% - Pilsner - US
16
34
1
Mash
4% - Dry Malt Extract - Pilsen - US
1
42
2
Extract
4% - Caramel/Crystal 10 - US
1
35
10
Mash

Hops

Magnum
1
Pellet
Boil
5 min(s)
12
3.5

Yeast

White Labs California Ale V WLP051
72%

Other Stuff

Yeast Nutrient
6
tsp
Mash
whirlfloc tablet
2
each
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Pilsner extract 1lb and .75 gallon water boiled for 15min then cooled to 120 and added 32oz mango goodbelly and let sit 31 hour
2.
Mash remaining grain 10 gallons water for 90 min

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Kettle sour
  • 11.00 Gallons Liters Batch Size
  • 13.00 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.069 OG
  • 1.019 FG
  • 3.5 IBU (tinseth) Bitterness
  • 0.05 BG:GU
  • 4.1° SRM Color
  • 75% Efficiency
  • 6.4% ABV Alcohol
  • 235 per 12oz Calories
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