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Author:

kedili_bira

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 71

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2018 10:08 AM

Notes:

Author:

JedTodd

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: dextrose

Priming Amount: 150 g

Creation Date: 5/28/2023 12:43 PM

Notes: Finished with 37 bottles @ 500ml.

Author:

Wilder Drive Brewing Company

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 63

Mash Thickness: 3.04

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2022 3:06 PM

Notes: 1st beer brew ever!

HYDROMETER READINGS (ROOM TEMP)
Gravity after 1st mash - 1.029
Gravity after 2nd mash - 1.036
Gravity after boil - 1.043
Gravity after 24hrs fermenting - 1.030
Gravity after 2weeks fermenting - 1.016

pH READINGS (ROOM TEMP)
pH after 1st mash - 6.0
pH after 2st mash - 5.9
pH after boil - 6.4
pH after 24hrs fermenting - 4.2
pH after 2weeks fermenting - 3.1

MASH:
Grains slowly poured in at 157 strike with medium stirring. Recirculated for the last 50 minutes, no recirculation for the first 10 minutes of mash. For the 2nd higher temp mash, again did not circulate for the first 10 minutes then recirculated for the last 10 minutes. Gravity was low after first mash so second mash was done. Stirred vigorously for the first 5 minutes of the second mash pH seemed high after mash phase. Added 2.5g more of CaCl (originally added only 5g) immediately before the boil to try and combat this. Would recommend using lactic acid instead to lower pH for this sour in the future. Used 50/50 wheat/pilsner (10lbs total) and potentially had too thick of mash/stuck mash. I believe the issue was not giving a vigorous enough stir. Would stir more thoroughly next time at each 10 minute mark and forego the secondary mashing phase.

BOIL:
Anvil Foundry was set to 85% power during boil, which seemed to give a good boil. I believe the yeast nutrient (DAP) added during the boil significantly raised the pH. Would not use yeast nutrient again for this recipe. Hop spider was used for hop pellets, everything else went into the main boil volume.

FERMENTATION:
Wort cooled rapidly from boil to approximately 90 degrees. Would probably go to 80 degrees for cooling next time. Used Anvil Foundry pump to go into fermenter, and made sure to splash on wall to maximize oxygenation. Yeast was pitched at approximately 90F. Fermenter stored at approximately 77F. 6lbs of cherries (50/50 tart/sweet - frozen from meijer) were added 24 hours into fermentation. Cherries were stored in freezer. 24 hours before putting in they were transferred to the fridge to thaw. Then on the day they were put in they were heated rapidly from fridge in ~130F water for 20 minutes, blended to near uniformity, and then poured into the fermenter using a big bowl and the wide mouth fermenter. There was lots of splashing and it seemed like it was poured in with a significant to medium amount of agitation to the liquid surface. At 2 week mark cold crashed for 2 days at about 38F. Immediately racked to keg after 2 days of cold crashing.

TASTING NOTES:
Tasting after 1st mash - strong wheat and sugar flavor, a little bit watery, mild chalkiness
Tasting after 2st mash - stronger wheat and especially stronger sugar flavor; still a bit watery, mild chalkiness
Tasting after boil - extremely bitter; a lot of harsh taste with regards to bitterness - hops very pronounced and just bitey in general. Sugar was hard to taste but still present. Salty and almost chalky. Definitely able to taste the aromatics from the coriander as well.
Tasting after 24hrs fermenting - much less bitter, very salty tasting, fair as far as sugar goes, definitely there but not overwhelming, and honestly a bit chalky tasting. Starting to taste a hint of sour/tart/acidity. Much "thicker" feeling, less watery and more full mouth feel. After 2 weeks taste was much more tart and smooth, with a good balance between salty, sweet, and tart. Very nuanced cherry flavor, really just popping with tartness.

FUTURE THINGS TO TRY:
-90 minute mash
-add 0.5lbs acidulated malt to mash
-lactic acid to lower pH
-adding epsom salt to supply magnesium
-no yeast nutrient
-add half lb of rice hulls to mash to prevent sticking

Author:

Rob2010SS

Boil Size: 8.75 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 1.38

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2021 3:59 PM

Notes: 7/21/2021 - Haven't brewed yet. Recipe is complete and will be brewing 7/29/2021.

09/29/2021 - Beer is kegged and has been serving. This came out pretty solid, although not what we were shooting for.

For "kettle" sours, we have stopped souring in the kettle. We don't use hops during the boil and we pitch lacto and yeast simultaneously into the fermenter.

Once fermentation was complete, we added the apples and pectic enzyme. Transferred the beer to kegs where we added 3 tbsp vanilla extract per 5 gallon keg. (Ended up being 4.5 tbsp total for the whole batch).

It's a solid beer and if it was called Spiced Apple Sour Ale, it'd be spot on to it's name.

The vanilla needs to be increase to 4 tbsp per 5 gallon keg next time to increase the "a la mode" aspect of this.

Additionally, it's lacking that bready/crusty/granola flavor to impart the flavors of the pie crust. Tried to do that with the victory and the honey malt but it needs more. Perhaps graham crackers in secondary? Definitely a delicious beer though, just missed the mark slightly.

Head retention is pretty poor on this as well. Pours with a nice head but fades in about 30 seconds.

Author:

GFHomebrew

Boil Size: 24.7 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 80

Mash Thickness: 6.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.31 bar

Creation Date: 6/28/2021 1:14 AM

Notes: References: Ron Pattinson, The Homebrewer's Guide to Vintage Beers; American Homebrewer's Association, "Gräzer, Revitalizing a Polish-Style Ale; Historic German and Austrian Beers for the Home Brewer. Additional reference, CB&B Magazine.

Use Marynka/Lublin for hopping, if available.

Acidulated malt removed. Water profile is RO. Adjust to your own water supply.

If step mash is not feasible on your system, mash at 150 degrees F (65 degrees C) for 1 hour. A single decoction may be used to raise the temperature from 145 degrees F to 158 degrees F if desired.

Author:

MackanErland

Boil Size: 30 Litres

Boil Time: 75

Boil Gravity: 1.056

Efficiency: 80

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2021 6:16 PM

Notes:

Author:

SuperTrooper

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 50

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/13/2020 3:20 AM

Notes: Add 6oz Vanilla Extract to keg

Author:

Odd Company Brewing

Boil Size: 350 Litres

Boil Time: 60

Boil Gravity: 9.9

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2019 12:32 AM

Notes: Initial ferment with Old World Saison Yeast, allow to reach > 7 plato, bitch Brett D. Dry Hop, 3-4g per litre? Allow to Condition cold for long period, tasting for the right mix of funk/hoppy fresh.

Potentially blend down with fresh IPA? Or fresh Dry Hopped Sour?? Both??

Author:

monoclebrewing

Boil Size: 25.7 Litres

Boil Time: 30

Boil Gravity: 1.065

Efficiency: 86

Mash Thickness: 2.61

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2019 7:10 PM

Notes: Chill to 62 F, free rise to 68. When 2% Brix remaining, drop to 63 F and dry hop.

Author:

Furry Horse Brewery

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 56

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2018 6:14 PM

Notes:

Author:

HarrisonR

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/20/2013 2:32 AM

Notes: Full Bodied, mostly English style ale, with a moderate hop bitterness. Dark red in colour, the heavy maltiness is balanced by the soft bitterness of the Target hops, with a noticeable citrus flavor from the cascade hops on the finish. Quite alcoholic (my actual abv was 6.3%) so it gets the job done.

Author:

Joe Rigby

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2017 11:33 PM

Notes:

Author:

mdja

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2017 9:42 PM

Notes:

Author:

Bravado

Boil Size: 6 Gallons

Boil Time: 40

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2016 2:55 AM

Notes:

Author:

Boil Size: 8.1 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 71

Mash Thickness: 2.67

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2016 1:36 PM

Notes:

Author:

Mumbles

Boil Size: 28.5 Litres

Boil Time: 110

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/18/2016 12:54 PM

Notes: My most popular beer so far amongst friends and colleagues.

Plenty of coffee notes, some woodiness from a Maple Syrup addition in the primary which was complemented by the pine flavours in the hops. The hop profile added a very light lemon thing too.

Light body for a dark beer.

Author:

Hemorider

Boil Size: 28.4 Litres

Boil Time: 75

Boil Gravity: 1.071

Efficiency: 48

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/11/2016 7:43 PM

Notes:

Author:

thereisnochaos

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2016 11:45 PM

Notes:

Author:

BeerGeek

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2015 7:00 PM

Notes:

Author:

thomascrabs

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2014 8:13 PM

Notes: