Sundew Strawberry Puckerade Kettle Sour

To highlight the robust strawberry jamminess of Sundew™ Ale (OYL-401), I built a recipe that would complement the Belgian and berry characteristics. Balancing the acidity and fruity berriness presents the key challenge to pairing Sundew with a fruited kettle sour

Using a basic malt bill of 50-50 wheat and 2-row, I chose to do a protein rest that helped to break down the beta-glucans and long protein chains adding to the body and making the lautering a little bit easier.

The finished product pushed fruit forward on the nose, with a nicely tart finish. The flavor profile highlighted a melding of strawberry puree and lemon zest to accentuate the aromatic berry yeast characteristic. A sure thirst quenching crowd-pleaser.

Recipe:
STATS:
Original Gravity:1.048
Final Gravity:1.015
Starting pH:5.6
Final pH: 3.18
ABV: 4.3
IBU:4.1
SRM:2.8

MALT (five gallon batch):
7 lbs 2-row
6 lbs White wheat

HOPS:
0.25 oz Tettnang (A.A. 4.3) dry hop after lactic acid production

FLAVORING ADDITIONS:
8 oz Vintners Harvest Strawberry Puree
2 lemon peels steeped in 0.5 liter of 212℉ of hot water

MASH:
Protein Rest: 122℉, 35 minutes
Saccharification: 148℉, 45 minutes
Mash Out: 168℉, 10 minutes

Boil for 20 minutes

SEQUENTIAL FERMENTATION:
Knock out at 95°F and allow the lacto to sour for 24 hours. The wort should be sufficiently sour (pH 3.2-3.4), at which point pitch Sundew and dry hop 0.25 oz Tettnang hops. After 1 week (or once fermentation is complete), add strawberry/lemon flavor and leave for an additional 48 hours for refermentation prior to kegging.

YEAST:
OYL-401 Sundew. The temperature range is relatively broad, from 64-78°F. We recommend a slight overpitch or a fresh starter for more berry notes. Sundew will shine at fermentation temperatures in the mid-70s.

LACTIC ACID BACTERIA:
OYL-605 Lacto. Blend of Lactobacillus plantarum and brevis. Sours across a broad temperature range.