A fun fruit sour
Basics
| OG | FG | ABV |
|---|---|---|
| 1.051 | 1.016 | 3.8% |
Volume
| Liquor | Sparge | Boil | Rack |
|---|---|---|---|
| 20L | 1L | 17L | 12L |
Grain Bill
| Grain | Quantity |
|---|---|
| Crisp Clear Choice Malt Extra Pale | 3000g |
| Crisp Vienna Malt | 500g |
| Crisp Light Munich Malt | 500g |
| TMM Jumbo Oat flakes | 500g |
Mash
| Time | Temp |
|---|---|
| 45 minutes | 65C |
| 15 minutes | 75C |
Kettle Souring
- Boil for 5 minutes.
- Raise WLP672 Lactobacillus Brevis to room temperature
- Allow to drop to 35C, maintain with kettle
- Raise to pH 5.0 with 5ml citric acid
- Pitch Lactobacillus
- Purge kettle with CO2
- Leave for 72 hours to increase acidity to pH 3.8
Boil
| Time |
|---|
| 60 minutes |
| Additions | Quantity | Time |
|---|---|---|
| Lipohop | 2g | Start |
| Saaz (pellets) | 10g | Start |
| Saaz (pellets) | 10g | 10 |
| Irish Moss (rehydrated) | 2g | 10 |
| Servomyces Yeast Nutrient | 1x | 5 |
Fermentation
| Yeast | Amount | Temp | Days |
|---|---|---|---|
| Mangrove Jacks Belgian Tripel M31 Yeast | 11g | 25C | 12 |
| Additions | Quantity |
|---|---|
| Clarity Ferm | 1.5ml |
Notes
- Add 1kg of frozen then microwaved blueberries in bag for 5 Day steeping.After fermentation complete.
- Cold crash to 3C for 48 hours before racking.