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In the Bum-ble, the Mighty Bum-ble Dessert Sour

Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 45 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Moon Dog 'In the Crumble' clone recipe
Calories: 226 calories (Per 330ml)
Carbs: 32.8 g (Per 330ml)

Created: Thursday May 7th 2020

Original Gravity:

1.071

Final Gravity:

1.032

ABV (standard):

5.1%

IBU (tinseth):

5.8

SRM (morey):

8.3

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	New Zealand - American Ale Malt5 kg American Ale Malt	37.3	2.54	71.4%
1 kg	Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	14.3%
0.50 kg	United Kingdom - Golden Naked Oats0.5 kg Golden Naked Oats	33	10	7.1%
0.25 kg	Gladfield - Light Crystal Malt0.25 kg Light Crystal Malt	35.4	31.98	3.6%
0.25 kg	Crisp Malting - Amber0.25 kg Amber	33.1	27.5	3.6%
7 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	Saaz15 g Saaz Hops		Pellet	3.5	Boil	60 min	5.82	100%
15 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	Saaz (Pellet) 15 g Saaz (Pellet) Hops		5.82	100%
15 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
31 L		Infusion	72 °C	68 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
4.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.80 g	Gypsum	Water Agt	Mash	1 hr.
12 ml	Lactic acid	Water Agt	Mash	50 min.
2 tbsp	Ýogurt	Fining	Mash	45 min.
0.50 tsp	Brewtan B	Water Agt	Boil	15 min.
6 g	Acetic acid	Water Agt	Boil	10 min.
0.50 each	Whirlfloc	Fining	Boil	10 min.
500 g	Apple Slices - Pie Fruit	Flavor	Primary	2 days
30 ml	Cinnamon tisane	Flavor	Primary	2 days
20 ml	Vanilla extract	Flavor	Primary	2 days
0.50 tsp	Gelatin	Fining	Primary	1 days
40 ml	Cinnamon tisane	Flavor	Secondary	5 days

Yeast

Danstar - Nottingham Ale Yeast

Amount:	2 Each	Cost:
Attenuation (custom):	70%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 139 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.91 bar Temp: 20 °C CO₂ Level: 2.5 Volumes

Target Water Profile

Snout Juice Mango Sour Ale

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
4.2 Calcium chloride 1.8 Gypsum
Mash Chemistry and Brewing Water Calculator

Notes

Batch #1 - 28/6/20 - (Eff.: 70 %, Att.: %, ABV: 5.1%)

Pre-boil (post sour) volume - 26 L (Using mash paddle measure)
Mash vol.: 31 L, Pre-boil vol.: 26 L, Batch vol.: 23 L
OG: 10 (Tilt), 1072 (Refract.)
Pre-soured with 12 ml Lactic acid 88%, Vaalia French Vanilla Pro-biotic yoghurt, left for 48 hr at 40 C. It was cold and the wort cooled slowly to 30 C despite heat wrap, may have affected sourness.
30/6/20 - x2 re-hydrated Nottingham yeast packs in 25 C, 220 ml water with a hint of Fermaid AT as the wort is sour and some viability may be lost.
4/7/20 - Ferm temp upped to 19.5 C, cold days so slow to rise.
5/7/20 - SG: 1034
6/7/20 - SG: 1033
9/7/20 - SG: 1032, 18.5 C, tastes of sweet orange and smells slightly like funky raw grain, medium body, not bad. Cold crashed to 1.5 C for 2 days.
Trying to keep the initial flavour additions a little restrained so that I could add more after kegging.
11/7/20 - Fined with gelatin (1/2 tsp in 1/4 cup water warmed in microwave to 65 C) poured into fermenter.
12/7/20 - Kegged and carbed. Fermenter had a strong cinnamon aroma but not much flavour.
14/7/20 - Tastes strongly of apple juice/cider, a hint of sour.
18/7/20 - Tastes strongly of apple pie filling with not much cinnamon or vanilla. Added another 40 ml of cinnamon tisane through PRV.
23/7/20 - Added 6 ml of Vanilla (Madagascar) through PRV.
3/8/20 - Added another 5 ml of Vanilla (Madagascar) and 20 ml of cinnamon tisane through PRV, still heavy on the apple with only a hint of cinnamon at the back.
7/8/20 - Added 30ml cinnamon tisane, poured off a bottle for camping.
23/8/20 - Added 60 g Muscavado sugar and 50 g brown sugar dissolved in 200 ml of boiling water to keg to try and add biscuit/crumble flavour. Next time add more biscuit in the malt bill.
8/11/20 - Ditched it, couldn't get it to taste right. Sad face

Cinnamon tisane added 30 ml (syringe) before cold crash with vanilla and apple. Made using 3 cinnamon sticks (photo) in 300 ml of water, soaked for 30 min then boiled for 10 min and allowed to cool.
Vanilla extract (photo) added 20 ml through airlock.
Apple Slices - Pie Fruit (photo) 500 g added in mesh hop sock.

Substitutes:
Crisp Malt Naked Oats in for Golden Naked Oats
Gladfield Light Crystal in for Cara-Amber
27.5 L pre first (15 min) boil.

Description of Original: A-weema-weh, a-weema-weh
In the crumble, the mighty crumble,
This beer is heaps alright.
In the crumble, the apple crumble,
This beer will heaps delight. A Weeeeeee…..
This Apple Crumble Dessert Sour has a tasty malt bill with a strong stewed apple flavour, delicious cinnamon and vanilla notes and a nice tartness to boot!

Recipe Photos

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Public: Yup, Shared
Last Updated: 2020-11-09 09:34 UTC

System Default

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 for

Gallons

Cost by

Final Yield

	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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