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.
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Last Updated: 2021-09-29 21:55 UTC
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NEW Water Requirements:
Pratt Brewing Apple Pie ala Mode Sour
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Pratt Brewing Apple Pie ala Mode Sour
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