The only sour that I really enjoy is a Flanders, the rest of the style doesn't really do anything for me due to the amount of sourness. I'm going to give a fruited sour a go tomorrow, just looking for some opinions and feedback at my recipe. I'm mashing higher temp in order to keep some residual sweetness to balance out the sourness in the end. Adding fruit at 7 days (from pitch) in order to try to keep some of that fruit taste present at the end.
- 16 Gal Batch
- OG 1.056
- FG 1.010 (not counting fruit)
- ABV 6% (not counting fruit)
- 9.4 IBU
- Efficiency 85% (yes this is correct for my system, believe it or not lol)
- 60 Min Boil
- Mash 14 Gal / Sparge 7 Gal
- Mash @ 156 - 60 Min
- Mash out @ 167 - 10 Min
- Yeast Pitch Temp 74F
- Ferm Temp 71F (21 days total -- Fruit additions added at day 7)
- Rack to 3 x 5Gal Corneys and force carb to 13psi over 8 days @ 38F
Adjuncts
- 1 Tbsp Gypsum (Mash)
- 1.6 lbs Dextrose (Flame Out)
Hops
- Magnum 0.3 Oz (16.1%AA) @ 60min -- 5.4 IBU
- Cascade 2 Oz (4.99%AA) @ 1min -- 4 IBU
Grain Bill
-Pilsner Malt 12lbs
-Vienna Malt 7 lbs
-Wheat Flaked 4.5lbs
-Wheat Torrified 4.5 lbs
-Acidulated Malt 0.6 lbs
-Rics Hulls 0.52 lbs
Yeast
- 3 packs Philly Sour
Fruit
-6 cans frozen juice concentrate (I'm in Windsor Ontario, Canada....hard to find a purree that isn't going to cost me over $120.00 for this batch... Most likely Concorde Grape or a Raspberry frozen concentrate. I found suppliers for Fruit puree state side but there isn't an option to ship to the great white north. If you have any suggestions on this please let me know!
Cheers
- 16 Gal Batch
- OG 1.056
- FG 1.010 (not counting fruit)
- ABV 6% (not counting fruit)
- 9.4 IBU
- Efficiency 85% (yes this is correct for my system, believe it or not lol)
- 60 Min Boil
- Mash 14 Gal / Sparge 7 Gal
- Mash @ 156 - 60 Min
- Mash out @ 167 - 10 Min
- Yeast Pitch Temp 74F
- Ferm Temp 71F (21 days total -- Fruit additions added at day 7)
- Rack to 3 x 5Gal Corneys and force carb to 13psi over 8 days @ 38F
Adjuncts
- 1 Tbsp Gypsum (Mash)
- 1.6 lbs Dextrose (Flame Out)
Hops
- Magnum 0.3 Oz (16.1%AA) @ 60min -- 5.4 IBU
- Cascade 2 Oz (4.99%AA) @ 1min -- 4 IBU
Grain Bill
-Pilsner Malt 12lbs
-Vienna Malt 7 lbs
-Wheat Flaked 4.5lbs
-Wheat Torrified 4.5 lbs
-Acidulated Malt 0.6 lbs
-Rics Hulls 0.52 lbs
Yeast
- 3 packs Philly Sour
Fruit
-6 cans frozen juice concentrate (I'm in Windsor Ontario, Canada....hard to find a purree that isn't going to cost me over $120.00 for this batch... Most likely Concorde Grape or a Raspberry frozen concentrate. I found suppliers for Fruit puree state side but there isn't an option to ship to the great white north. If you have any suggestions on this please let me know!
Cheers