Mash low, after mashing and sparging briefly raise temp to pasteurise wort. Cool to about 40 C
Before adding lactobacillus sp. lower pH to 4.5;
Keep bacteria in the kettle until pH drops to 3.4
Then boil normally with hops schedule.
Ferment
Add 900g of pureed blackcurrant to secondary for 7 days. Use hop bag for berries.
update 15/12/2018
Bottled, took pH and it came to 3.25 which is very sour. Tastes sour and dry.
update 02/12/2019
Opened a bottle after 2 weeks conditioning. The sourness is much better and rounder. Galaxy complements berries very well. Very nice easy-drinking beer.
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Last Updated: 2019-01-07 18:10 UTC
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NEW Water Requirements:
black currant sour de-lite
Equipment Profile Used
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Water Requirements:
black currant sour de-lite
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Recipe Cost
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
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Hops
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Yeast
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Other
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Cost Per Barrel
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Cost Per Pint
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bskzoo • 01/04/2019 at 12:57am I’m looking at doing something very similar to this. Do you think you would use less fruit next time, or start at a pH closer to something like 3.6?
furssy • 01/04/2019 at 12:02pm Yes. I would definitely aim for higher pH, circa 3.6 or even 3.7. Would not reduce amount of fruit though.
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