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A tart, refreshing dry-hopped sour.
A discussion about this recipe can be found here.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|
| 53 L | 60 min | 4.0 IBUs | 4.0 SRM | 1.054 | 1.010 | 5.8 % |
Fermentables
| Name | Amount | % |
|---|
| Pilsner (2 Row) Ger | 9.072 kg | 66.67 |
| Wheat Malt, Pale (Weyermann) | 4.536 kg | 33.33 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|
| Mandarina Bavaria | 226.8 g | 1 min | Boil | Pellet | 8.5 |
| Mandarina Bavaria | 226.8 g | 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% | 20°C - 22.78°C |
| Lactobacillus Blend | Escarpment Labs | 72% | 20°C - 35°C |
Mash
| Step | Temperature | Time |
|---|
| Mash Step | 65.56°C | 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. |
