All Grain Recipe
Submitted By: mgibson0419 (Shared)
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| Brewer: MGG | |
| Batch Size: 11.00 gal | Style: Mixed-Fermentation Sour Beer (28B) |
| Boil Size: 12.48 gal | Style Guide: BJCP 2015 |
| Color: 3.7 SRM | Equipment: My Equipment |
| Bitterness: 18.8 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.4° P) | Mash Profile: RIMS-HERMS Single Infusion, Medium Body |
| Est FG: 1.012 SG (3.1° P) | Fermentation: My Aging Profile |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 11 lbs |
Superior Pilsen Malt 2 Row (1.6 SRM) |
Grain |
2 |
| 11 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
3 |
| 1.00 oz |
El Dorado [15.0%] - Boil 20 min |
Hops |
4 |
| 1.00 oz |
El Dorado [15.0%] - Steep 20 min |
Hops |
5 |
| 2.0 pkgs |
Citrus (Imperial Yeast #A20) |
Yeast |
6 |
| 1.0 pkgs |
Lactobacillus Plantarum (Goodbelly Mango) (Goodbelly #) |
Yeast |
7 |
| 36.00 ml |
Amoretti Lychee Water Soluable Extract (Bottling 0 min) |
Misc |
8 |
Notes
Mash boiled for about 15-20 minutes to reduce o2 levels and kill any micoorganisms.
It was allowed to cool naturally over several hours before the addition of lactobacillus.
Boiled at pH approx 3.6-3.8
Yeast pitched at 66F
OG 1.054
Mango flavor was prominent during lacto pre-fermentation, but dissappeared in the end product.
Sourness increased significantly after carbonation, but is still refreshing and drinkable.
Actual final ABV was closer to 5.8.
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(1 ratings)
The basic recipe is solid, but the process could be changed
by mgibson0419This is a refreshing sour ale for those who like very clean intense sour flavor. The recipe is good for a kettle sour, but I think I would use something else instead of the lychee extract. Stonefruit puree would be a great candidate. I would also decrease the time spent on lacto slightly so that the sourness isn't so intense. Depending on the serving temperature, you may or may not be able to taste the lychee as it is, the sourness overpowering its delicate flavor.
UPDATE: My carbonation was too high. If you make this and it is too sour, lower your co2 pressure to about 5 and depressurize your kegs a couple times with the valve. This ale became much better this way.
NOTE: I added a quart and a half of a 40/60 ratio of fresh-squeezed raspberry/blackberry juice to the second keg. It made this beer amazing.