Shuks Hucks split-batch kettle sour Recipe

Recipe Info

Recipe Image

Shuks Hucks split-batch kettle sour

by on
All Grain
4.5 Gallon(s)
5 Gallon(s)
60 min
52%
Shuk's Hucks will be split into 2 batches after primary fermentation. One will be racked onto 3.8 lbs of wild huckleberries picked on the slopes of Mt Shuksan. The other will be racked onto 3.3 lbs of apricot puree and 2 lbs of frozen apricots. Mashed at 148 degrees for 75 minutes. Kettle soured 44 hours with GoodBelly Lactobacillus Plantarum (4 lemon StraightShots). pH leveled off at 3.4. Boiled 1 hour (9/14/18). OG = 1.064

Fermentables

33% - Pilsner - BE
5
36
2
Mash
20% - Wheat - US
3
39
1
Mash
40% - Pale 2-Row - US
6
37
1
Mash
7% - Red Wheat - US
1
38
2
Mash

Hops

Sterling
0.25
Pellet
Boil
30 min(s)
7.4
5.3
Sorachi Ace
0.5
Pellet
Boil
4 min(s)
13.6
4.1
Lemondrop
0.5
Pellet
Boil
4 min(s)
5.6
1.7
Lemondrop
0.5
Pellet
Boil
0 min(s)
4.7
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Shuks Hucks split-batch kettle sour
  • 4.50 Gallons Liters Batch Size
  • 5.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.064 OG
  • 1.012 FG
  • 11.1 IBU (tinseth) Bitterness
  • 0.17 BG:GU
  • 4.3° SRM Color
  • 52% Efficiency
  • 6.7% ABV Alcohol
  • 216 per 12oz Calories
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