Help with Potassium Sorbate + Campden additions in a radler
Hi all !
I'm looking for some help on our first radler recipe. We've created a small batch and think we have the recipe dialled, but this is our first time making a beer with a high risk of refermentation once the beer is packaged.
Talking to other brewers in the area, the general conscience is that we should use a mixture of Potassium Sorbate and Sodium Metabisulphite to stop any refermentation once the beer is packaged.
My actual question - It's been suggested that we use 240g of Potassium Sorbate and 70g of Sodium Metabisulphite, and I wanted to check if this sounds about right for a batch of 800 litres of 4% pale + an additional 400 litres of homemade lemonade.
As far as processes go, I'm planning to ferment the 800 litres 4% pale beer in FV1, and after a small dry hop addition, cold crash down to 1c. At the start of the cold crash, I'll add the potassium sorbate + campden mix in FV1, and leave for 48 hours.
Meanwhile, I'm planning on making the lemonade in a separate fermenter (FV2) which would have around 100 litres of lemon juice and 40kg of sugar.
Once the beer is ready, I'm then planning to wrack the beer from FV1 into FV2 with the lemonade, and leaving to sit for another few days at 1c, followed by a few yeast drops in FV2.
Any help / advice would be appreciated :)