Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
30 g |
Citra30 g Citra Hops |
|
Pellet |
11 |
Whirlpool
|
30 min |
6.35 |
22.2% |
|
30 g |
Lemondrop30 g Lemondrop Hops |
|
Pellet |
5.2 |
Whirlpool
|
30 min |
3 |
22.2% |
|
30 g |
Simcoe30 g Simcoe Hops |
|
Pellet |
12.7 |
Whirlpool
|
30 min |
7.33 |
22.2% |
|
15 g |
Citra15 g Citra Hops |
|
Pellet |
11 |
Dry Hop
|
Day 3 |
|
11.1% |
|
15 g |
Lemondrop15 g Lemondrop Hops |
|
Pellet |
5.2 |
Dry Hop
|
Day 3 |
|
11.1% |
|
15 g |
Simcoe15 g Simcoe Hops |
|
Pellet |
12.7 |
Dry Hop
|
Day 3 |
|
11.1% |
|
135 g
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
20 g |
Lactic acid
|
|
Water Agt |
Mash |
0 min. |
|
60 g |
Hibiscus flower, dried
|
|
Water Agt |
Mash |
0 min. |
|
6 kg |
raspberries
|
|
Water Agt |
Mash |
0 min. |
Priming
|
Method: co2
CO2 Level: 1.9 Volumes |
Target Water Profile
20% Spring water - 80% distilled water
Notes
Adapted from recipe two: https://byo.com/article/hoppy-sour-beers/
Using pale ale malt because wtf I have some lying around.
I've decided to skip the whirlpool hops on this first try because I will split this batch and do half dry-hop, half raspberry. But if I love the dry-hopped version, I should consider doing it with the whirlpool hops in the future.
Mash:
- Mash at 150 °F (66 °C). Collect wort and boil for 60 minutes, do not add any hops.
- Cool the wort to 100 °F (38 °C) and transfer wort to a fermenter. - Pitch the Lactobacillus of your choice, and add lactic or phosphoric acid as needed to achieve a pH of 4.4. First time I added 17 ml and it wasn't enough. Next time start at 20 ml and see how that works.
- Hold wort at 95F. Approximate souring time 1–3 days to reach pH 3.3–3.4. Measure with a pH meter. Perceived sourness can be deceptive in sweet wort. [Note: the first and so far only time I did this, the acidity was a bit excessive. This article suggests that raising the temp a bit would result in less acetic acid production which would probably be good. Plus monitor the tank and stop the acid production when it hits the pH you want. Likely 3.4]
- return the wort to the kettle and heat to 180 °F (82 °C). Once the temperature is reached, turn off the heat and add the hops. Allow them to steep for 20–30 minutes before chilling to 70 °F (21 °C).
- Pitch yeast. Tonsmeire recommends Brett. I'm not sure...
- Dry hop once the beer stabilizes (2-4 weeks)
- Ready to keg once dry-hopping is complete
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-10-26 01:54 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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