BPV = Blackberry Pomegranate Vanilla.
Going for a “milkshake” style sour, using lactose, rolled oats, and vanilla for mouthfeel, as well as a higher mash temp and some Crystal malt to leave some residual sweetness to balance the sour.
Pre-acidify with Lactic Acid down to a pH of 4.5 or so before starting the souring process. Kettle sour with Goodbelly (blackberry pomegranate flavor, natch! That’s actually where I got the flavor combo idea, since they were out of the mango flavor I usually use). Not doing a second boil on this one to kill the lacto (though you can if you prefer)... just pitch the Goodbelly around 95-100°F and leave until drops to 68° or so, then add the 1056 (or other neutral yeast) and ferment out. Then rack into secondary on to blackberries (frozen then thawed), pomegranate juice, and half of a vanilla bean (split and scraped; or can use 1 tsp extract). Dry hop just prior to packaging.
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Last Updated: 2020-05-29 16:19 UTC
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NEW Water Requirements:
BPV
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Water Requirements:
BPV
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