Loquat Sour - Beer Recipe - Brewer's Friend

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Loquat Sour

172 calories 17.8 g 12 oz
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Beer Stats
Method: Extract
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday March 15th 2019
1.052
1.013
5.2%
1.5
3.4
4.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen 42 2 68.6%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 11.4%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 11.4%
0.25 lb American - Vienna0.25 lb Vienna 35 4 2.9%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 5.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Brewmaster - Czech Saaz0.5 oz Brewmaster - Czech Saaz Hops Pellet 3 Boil at 205 °F 10 min 1.53 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb Loquat Flavor Secondary 3 days
3 oz Lactobacillus Other Mash 0 min.
2 tsp Irish Moss Other Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Publix Spring water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 6 11 22 210
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.19 g | 28.8 qt) 4.67 18.7  
Mash volume with grains (equipment estimates 7.19 g | 28.8 qt) 4.81 19.3  
Grain absorption losses (steeping) -0.22 -0.9  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 6 24  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.67 18.7
Equipment Profile Used: System Default
 
Notes

What is a loquat? (https://www.splendidtable.org/story/david-karp-loquats)

Recommended to bring mash pH down to 4.0-4.3 (https://beerandbrewing.com/become-a-kettle-sour-expert/).

Steep grains for 20 minutes at 155. Bring temp to 170 and add in all of the DME. Heat for 15 minutes and then cool down to 120. Add 3 oz. of Omega OYL-605 Lactobacillus. I kept the last 1 oz in the fridge in case I needed it later. Maintain a temperature of 92 (+/- 2 degrees) (http://www.milkthefunk.com/wiki/Lactobacillus). Using a FermWrap FE650 for heating and an InkBird ITC-308 for controlling the temp.

After 72 hours, start the 30-min boil.

At day 3 of fermentation, I sanitized and cut up 6 lbs. of Loquat fruit. Discarded the pits. I put the fruit in 2 grain bags. I didn't use grain bags with my last sour and the amount of sediment was an issue on bottling day. I made sure to give the fermenter a little shake each day so that air wasn't trapped amongst the fruit. I've read that not doing so can cause some mold to start to grow.

2 days before kegging, I took out the fruit and squeezed as much liquid from them as I could. Kegged on day 30.

I'm happy with how this came out. I may have preferred closer to 8 - 10 lbs. of fruit, but loquats are a pain to de-seed. Tasted like a good sour with some fruit. Not like the new, over-juiced beers that are coming out.

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  • Last Updated: 2019-05-13 18:06 UTC