BeerSmith™ Recipe Cloud

Taste Notes

Mash at 65c for 60 minutes & sparge as normal. Boil for 10 minutes with NO hops. Transfer 19L from the boil kettle to the souring keg* (See Later) Add hops to the remaining liquid in the boil kettle and boil for 20 minutes. Chill to 20c. Transfer to the fermenter and pitch the Koelsch yeast at 18c. *Clean out the boil kettle, and place the souring keg in the boil kettle and 3/4 fill with water. Heat to 40c. Pitch the Sour Pitch into the souring keg and seal. Keep at 40 degrees for 2 days (until really sour!) Cool to 20 degrees and add to the fermenter. After primary fermentation is complete, i.e. when about 2/3 attenuated, add the pineapple and the lemon zest** to the fermenter (in a hop sock). **Zest 6 lemons and then soak in a clean spirit (e.g. vodka, bacardi) to kill any bugs. Use fresh frozen packaged pineapple flesh - so there are no sanitation concerns. Puree to maximize surface area and flavour uptake. Over a large, sanitized bowl, put pineapple pulp and lemon zest into a hop sock and tie off. Put hop sock into fermenter with any pineapple juice from the bowl. Any clean dry yeast will probably do, e.g. Nottingham Ale Yeast. There are cheaper alternatives to Planetarum, but it's the best IMHO. I'm sure the alternatives are OK too (I know a guy who swears by his Irritable Bowl tablets for souring).