Strawberry Cheesecake Sour Ale incredients

[Brewer #437371]

Hi,

I'm Norman and I'm from Germany. On a recent trip to the US I had a Starwberry Cheesecake sour beer and it was amazing. Therefore, I was looking for a recipe. I found it here but I'm not sure about the ingredients since I need to look for similiar replacements here in Germany. I'm also rather a beginner, maybe I don't know all the tricks yet. Therefore, I'm sorry if my questions may appear basic.

My most questions are about these incedients. Do you have links to the actual (American) products that I can try to find something comparable in Germany?

Gypsum => It's not actual "Gypsum" from Home Depot, right? Do you have link to the right one?
Calcium Chloride (dihydrate)
Yeast Nutrient
Whirlfloc
Cheesecake Powder
Graham Crackers
Strawberry Flavoring
Vanilla beans

Thanks, I appriciate your help.

Norman

 

[Minbari]

Don't know about the rest, but yes. Gypsum is actually the same stuff from wallboard, lol. I wouldn't use the homedepot stuff though, it has other ingredients.

Food grade gypsum is super cheap and accentuates bitter.

 

[Zambi]

Whirlfloc & yeast nutrients should be available at homebrew supply stores.

 

[Donoroto]

Strawberry and vanilla are from the grocery. Gypsum and Calcium chloride (food grade) from Amazon.

Graham crackers might be a stretch. I also wonder about cheesecake powder, but we could probably figure something out for that. I know they sell cream cheese in Germany.

Near which large city in Germany are you?

 

[Brewer #437371]

Hi guys, sorry for my late reply. I was traveling in the past two weeks which kept me busy. Thanks a lot for your contributions. I'll try to figure it out step by step. I'll step with a super small batch of 2L just to see if I can make it work.

@Donoroto : I'm in Dresden (east of Germany)

 

[Donoroto]

Hi guys, sorry for my late reply. I was traveling in the past two weeks which kept me busy. Thanks a lot for your contributions. I'll try to figure it out step by step. I'll step with a super small batch of 2L just to see if I can make it work.

@Donoroto : I'm in Dresden (east of Germany)

Ah, ok. Furthest east I’ve been is Erfurt. Most of my time was in the Stuttgart area, other corner of the country.

 

[Bigbre04]

So i looked up cheesecake powder...i had no idea that was a thing.

I would recommend using Lallemand wild pitch sour pitch. No hops in the boil, pitch the sour yeasties. Give it 2 days at warm temps(>35C if possible) and then pitch dry yeast(i like voss) and your prepared strawberries. After fermentation is complete add the rest of your ingredients.

I would either buy a pasturized strawberry puree(homebrew shop maybe?? Amazon???) Or i would do a puree of strawberry and then bring it up to pasturization temp for a while pour it into a ball jar(canning jar) and let it cool.

Wild brew sour pitch(this is a 250g block, you would only need the small homebrew sized ones)
https://www.amazon.com/WildBrew-Sour-Pitch-250g-Sachet/dp/B07JQKDNTD?ref_=ast_sto_dp

This is a good option that i use regularly
https://amoretti.com/products/wild-strawberry-craft-puree?_pos=4&_psq=strawberry&_ss=e&_v=1.0

Vanilla is a must. I would also look at cheese cake flavorings.
https://amoretti.com/products/natur...xtract-ws?_pos=2&_psq=cheesecake&_ss=e&_v=1.0

Its a safe bet that there are equivalences in europe of these products(maybe not the cheesecake???) but international shipping is also a thing.