Dry Hopped Sour (Mandarina Bavaria)

Dry Hopped Sour (Mandarina Bavaria) – By Justin A

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Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
14 gal 60 min 4.0 IBUs 4.0 SRM 1.054 1.010 5.8 %
Actuals 1.048 1.003 5.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Mixed-Fermentation Sour Beer 28 B 1.02 - 1.09 1 - 1.016 5 - 50 2 - 50 2 - 3 2 - 10 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 20 lbs 66.67
Wheat Malt, Pale (Weyermann) 10 lbs 33.33

Hops

Name Amount Time Use Form Alpha %
Mandarina Bavaria 8 oz 1 min Boil Pellet 8.5
Mandarina Bavaria 8 oz 0 min Dry Hop Pellet 8.5

Miscs

Name Amount Time Use Type
Fermcap-S 2.80 ml 60 min Boil Water Agent

Yeast

Name Lab Attenuation Temperature
Cali Ale Escarpment Labs 77% 68°F - 73°F
Lactobacillus Blend Escarpment Labs 72% 68°F - 95°F

Mash

Step Temperature Time
Mash Step 150°F 60 min

Notes

Performed a 30min boil. Pre-soured to 4.8 pH. Pitched Lacto blend, and allowed to sour to 3.5 pH at 110F in CO2 purged boil kettle over approximately 24hrs. Followed with 30min boil to pasteurize. Chilled to 66F, oxygenated and pitched Cali Ale. The finished beer had a 3.6 pH and 1.003 SG.