Dry Hopped Sour (Mandarina Bavaria)

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A tart, refreshing dry-hopped sour.

A discussion about this recipe can be found here.

Recipe Details

Batch SizeBoil TimeIBUSRMEst. OGEst. FGABV
14 gal60 min4.0 IBUs4.0 SRM1.0541.0105.8 %

Style Details

NameCat.OG RangeFG RangeIBUSRMCarbABV
Mixed-Fermentation Sour Beer28 B1.02 - 1.091 - 1.0165 - 502 - 502 - 32 - 10 %

Fermentables

NameAmount%
Pilsner (2 Row) Ger20 lbs66.67
Wheat Malt, Pale (Weyermann)10 lbs33.33

Hops

NameAmountTimeUseFormAlpha %
Mandarina Bavaria8 oz1 minBoilPellet8.5
Mandarina Bavaria8 oz0 minDry HopPellet8.5

Miscs

NameAmountTimeUseType
Fermcap-S2.80 ml60 minBoilWater Agent

Yeast

NameLabAttenuationTemperature
Cali AleEscarpment Labs77%68°F - 73°F
Lactobacillus BlendEscarpment Labs72%68°F - 95°F

Mash

StepTemperatureTime
Mash Step150°F60 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.