Kettle Sour w/Dry Hops

All Grain Recipe

Submitted By: Dibbs (Shared)
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Batch Size: 5.50 galStyle: Mixed-Fermentation Sour Beer (28B)
Boil Size: 7.65 galStyle Guide: BJCP 2015
Color: 3.1 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 33.7 IBUsBoil Time: 60 min
Est OG: 1.040 (10.0° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.007 SG (1.9° P)Fermentation: Ale, Two Stage
ABV: 4.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.90 gal Zypher Hills Spring Water Water 1
1.68 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
1.06 g Salt (Mash 60 min) Misc 3
4.40 oz Rice Hulls (0.0 SRM) Adjunct 4
4 lbs 6.40 oz Pilsner (Weyermann) (1.7 SRM) Grain 5
3 lbs 4.80 oz White Wheat Malt (2.4 SRM) Grain 6
10.12 oz Acid Malt (3.0 SRM) Grain 7
3.75 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 8
2.35 g Salt (Sparge 60 min) Misc 9
0.55 oz Simcoe [13.0%] - Boil 60 min Hops 10
0.55 oz Mosaic (HBC 369) [12.2%] - Steep 10 min Hops 11
0.55 oz Motueka [7.0%] - Steep 10 min Hops 12
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 13
1.0 pkgs Lactobacillus (Wyeast Labs #5335) Yeast 14
0.82 oz Mosaic (HBC 369) [12.2%] - Dry Hop 3 days Hops 15
0.82 oz Motueka [7.0%] - Dry Hop 3 days Hops 16
0.82 oz Simcoe [13.0%] - Dry Hop 3 days Hops 17

Notes

http://blog.craftbeertraders.com/how-to-sour-mash-w-gose-recipe/ with some modifications for availability. https://beerandbrewing.com/brewery-silvaticus-brevity-recipe/ Use process listed in website for souring the mash in the SS Brewtech Mashtun. DIRECTIONS Mash at 152°F (67°C) for 60 minutes. Run off into the kettle and boil for 10 minutes to kill off any latent Lacto that might have come from the grains and to lock in fermentable sugars. Chill the wort to 85°F (29°C) and pitch the Wyeast 5335. Purge with CO2 and place plastic wrap over the top of the kettle to prevent ingress of additional oxygen. Hold the temperature at 85°F (29°C) until a pH of 3.6 is achieved. (Remember to reapply the CO2 blanket and seal the kettle after each sample.) Boil for 60 minutes and whirlpool, following the hops and additions schedule. After the boil, chill the wort to 68°F (20°C), aerate the wort with oxygen, and pitch the Wyeast 3711. Let the temperature free rise to 76°F (24°C). When fermentation reaches the terminal gravity, dry hop. Package and carbonate to 2.90 volumes of CO2. BREWER’S NOTES Here’s the water profile we use: Calcium, 44ppm; Magnesium, 2ppm; Sodium, 44ppm; Sulfate, 77ppm; Chloride, 77ppm; Bicarbonate, 28ppm.

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