Damson and Lemon Sour - Beer Recipe - Brewer's Friend

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Damson and Lemon Sour

136 calories 11.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.78 liters
Post Boil Size: 23.47 liters
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Wild Card Brewery
Calories: 136 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)
Created: Monday October 10th 2022
1.042
1.006
4.7%
0.0
2.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg United Kingdom - Lager2.3 kg Lager £ 0.00 / kg
£ 0.00 		38 1.4 53.4884%
2 kg Crisp Malting - Pale Wheat Malt2 kg Pale Wheat Malt £ 0.00 / kg
£ 0.00 		38.7 2 46.5116%
4.30 kg / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Rice hulls £ 0.00 / g
£ 0.00 		Water Agt Mash --
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
£ 0.00 / each
£ 0.00
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.2 L/kg 22.4
Mash volume with grains 25.3
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 11.5 L) 9.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 26.8
Boil off losses -5.7
Post boil Volume (equipment estimates 23 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 23
Total: 32  
Equipment Profile Used: System Default
 
Notes

Damson in Distress??
4.7% ABV
Not sure if this is a b weisse or gueuze or what
Maybe check Jaega?? Damson and Lemon Sour made with a base of lager and wheat malts, to deliver a full body and smooth mouthfeel. We hopped the beer with the fruit-forward English hop Phoenix Leaf. Late fermentation, we added an abundance of sweet-sour damson fruits and lemon.
https://shop.wildcardbrewery.co.uk/collections/specials/products/taurus-damson-sour-4-7

Im not sure if the hop used is Phoenix Leaf or just Phoenix ;
Phoenix's aroma notes are chocolate, molasses and spice and it is excellent for dark beers, stouts and porters. Phoenix is an unusual hop with high oil content making it a good alternative to a dual-purpose or bittering hop. Developed at the same time as Admiral, Phoenix is a seedling of Yeoman, developed at Horticulture Research International (HRI), Wye College in the UK and released for general cultivation in 1996.
I can't find any posts about Phoenix Leaf at all!

I could use philly sour again.
Lemon juice is referred to in another Wild Card recipe (Passion Fruit and Lemon Sour , Berliner Weisse base

Re: Damson beer?
Quote
Post by Blackaddler » Tue Sep 23, 2014 12:24 pm
I brewed a damson porter a couple of years ago, adding the damsons at the end of the boil. The method worked well with blackberries, but not so with the damsons.
There's a lot of pectin in damsons, apparently. The beer still hasn't cleared, 2 years on, and has never tasted very good.
A pectolase addition might have helped.

Re: Damson beer?
Quote
Post by Mr. Dripping » Tue Sep 02, 2014 11:05 am

I've just done a rhubarb saison which has worked very nicely.
You have to think about how the flavours will meld; what will work with the character of the yeast you've chosen.
I'm not too sure what damsons taste of really....plummy?? That would probably work with the funky yeast.
I added my rhubarb to the fermenter after high krausen had subsided. I used half a kilo in 20 litres and the flavour has come through nicely, but isn't overwhelming

https://www.badgerbeers.com/our-beers/cranborne-poacher/
Ruby ale damson and liquorice flavour ruby ale.

Poachers Choice Clone ; https://www.thehomebrewforum.co.uk/threads/badger-poachers-choice-clone.52221/

? damsons in a porter or stout?

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  • Last Updated: 2022-10-11 10:40 UTC