Gnomebrewer
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- US05
- Yeast Starter
- Nope
- Additional Yeast or Yeast Starter
- Lacto plantarum - lallemand sour pitch.
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.045
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 10
- IBU
- 0
- Color
- Depends on the fruit
- Primary Fermentation (# of Days & Temp)
- 5 days @ room temperature
- Secondary Fermentation (# of Days & Temp)
- 2 weeks @ room temperature
- Tasting Notes
- Sour, but not puckering. Really allows the fruit to shine. Light cracker like malt. Kind of like a dry, tart cider in it's balance. Very drinkable.
This has become a staple beer at my house. It's loved by non-beer drinkers, lager drinkers and craft beer drinkers. Kegs go faster than anything else I make. This is really simple, using the co-pitching method (sacch and lacto go into the ferment at the same time) which is easier than kettle souring. It gives a bit more complexity from the lacto and always seems to end up at about the right acidity level. The OG and mash temp give the right body and sweetness to work with the acidity, and allow the flavours from the fruit to shine through. There are some really good threads about co-pitching simple sours including https://www.homebrewtalk.com/forum/threads/fast-souring-modern-methods.670176/
Importantly, don't be worried about contaminating equipment. It WON'T happen. L. plantarum is so hop intolerant that it won't infect your other hopped beers.
INGREDIENTS:
2/3 Pilsner malt. 1/3 Wheat malt. Aim for an OG around 1.045.
No hops.
PROCESS:
Mash at 155F for an hour.
Collect wort and boil for 10 minutes.
Chill to pitching temps and pitch a packet of US05 per 5gal and 1g of Lallemand/Wildbrew Sour Pitch (Lactobacillus plantarum). That's half of what the instructions say to use for Sour Pitch, but is more than enough. I suspect pitching half a gram per 5 gal would get the job done.
Ferment at around 66 to 70F until primary is nearly finished then rack onto fruit. Try to rack just BEFORE reaching FG so the yeast are still active to scrub oxygen picked up during transfer. It normally takes about 4 to 5 days to this point.
Rack onto fruit (explained below) and leave for a further 2 weeks. Try to minimise oxygen/splashing during transfer as it seems to reduce the fresh fruit flavour.
FRUITING:
I mostly use packaged frozen fruits which work really well. There's no need to pasteurise or sanitise. Fruit should go into a grain bag (or paint strainer bag) into the secondary fermenter, then rack beer on top.
Raspberries: Use about 1.5 to 2lbs in 5 gal. Tip them straight into the grain bag.
Mango: Mush up thawed, chopped frozen mango. I bash it with my grain paddle. Use about 3lbs in 5gal.
Blueberries: As per mango.
Passionfruit pulp: Use about 3lbs per 5gal. Tip it straight into the grain bag. Others have reported good results with passionfruit puree.
These are the only fruits I've tried so far, and all have been great. Raspberries have definitely been the favourite.
There's lots of other good fruiting info on the Milk the Funk Wiki http://www.milkthefunk.com/wiki/Soured_Fruit_Beer
but I find I use a lot less that what is suggested in this beer.
Cheers and enjoy!
Importantly, don't be worried about contaminating equipment. It WON'T happen. L. plantarum is so hop intolerant that it won't infect your other hopped beers.
INGREDIENTS:
2/3 Pilsner malt. 1/3 Wheat malt. Aim for an OG around 1.045.
No hops.
PROCESS:
Mash at 155F for an hour.
Collect wort and boil for 10 minutes.
Chill to pitching temps and pitch a packet of US05 per 5gal and 1g of Lallemand/Wildbrew Sour Pitch (Lactobacillus plantarum). That's half of what the instructions say to use for Sour Pitch, but is more than enough. I suspect pitching half a gram per 5 gal would get the job done.
Ferment at around 66 to 70F until primary is nearly finished then rack onto fruit. Try to rack just BEFORE reaching FG so the yeast are still active to scrub oxygen picked up during transfer. It normally takes about 4 to 5 days to this point.
Rack onto fruit (explained below) and leave for a further 2 weeks. Try to minimise oxygen/splashing during transfer as it seems to reduce the fresh fruit flavour.
FRUITING:
I mostly use packaged frozen fruits which work really well. There's no need to pasteurise or sanitise. Fruit should go into a grain bag (or paint strainer bag) into the secondary fermenter, then rack beer on top.
Raspberries: Use about 1.5 to 2lbs in 5 gal. Tip them straight into the grain bag.
Mango: Mush up thawed, chopped frozen mango. I bash it with my grain paddle. Use about 3lbs in 5gal.
Blueberries: As per mango.
Passionfruit pulp: Use about 3lbs per 5gal. Tip it straight into the grain bag. Others have reported good results with passionfruit puree.
These are the only fruits I've tried so far, and all have been great. Raspberries have definitely been the favourite.
There's lots of other good fruiting info on the Milk the Funk Wiki http://www.milkthefunk.com/wiki/Soured_Fruit_Beer
but I find I use a lot less that what is suggested in this beer.
Cheers and enjoy!
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