Callista Flocchard

Hoppyish mixed fermentation sour – category winner at Blazing Paddles 2019 and Funks 2019

Dry hopping:

4oz of Callista (3% AA) at tail end of fermentation, for me this was day 7

2oz of Callista (3% AA) after having dropped to 15C, for 3 days, then cold crash

For chemistry:

Used Guelph water profile, target pH was 5.26

mash: 7.7mL 88% lactic acid in 17.5 qt water

sparge: 8.1mL 88% lactic acid in 24 qt water – I acidify all my sparge water ahead of time at temp and then just use as needed

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
22.7 L	90 min	1.3	4.1 SRM	1.05	1.005	5.51 %

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Mixed-Fermentation Sour Beer	28 B	0 - 0	0 - 0	0 - 0	0 - 0	0 - 0	0 - 0 %

Name	Amount	Time	Use	Form	Alpha %
Strisslespalt	7.1 g	0 min	First Wort	Pellet	1.3
Calista	113.4 g	7 days	Dry Hop	Pellet	3
Calista	56.7 g	3 days	Dry Hop	Pellet	3

Name	Amount	Time	Use	Type
Lactic Acid	7.7 ml	0 min	Mash	Water Agent
Lactic Acid	8.1 ml	0 min	Sparge	Water Agent
Yeast Nutrients	0.5 tsp	10 min	Boil	Other

Name	Lab	Attenuation	Temperature
The Mad Fermentationist Saison Blend	Bootleg Biology	100%	0°C - 0°C

Step	Temperature	Time
Temperature	63.9°C	90 min