Onto my second hoppy sour after my first attempt .
I was quite pleased with the first attempt, it came out quite a complex, dry sour with an interesting hop character. It was however quite a long turn around, no-boil, 100% Brett and with a lighter hop flavour than I'd like.
Going more traditional with a kettle-esque sour (I talked a fair bit about ways to hop sour beers in the linked post above) and full boil before a heavy whirlpool addition. The previous beer is more interesting than this, but simple, sour & hoppy is what I'm after today. Recipe is for Mosaic and Simcoe, but I am all out.
The brewery I got the recipe fruits various versions of this and I'll decide if I want to closer to bottling. They have used Pineapple, Raspberry and Oranges.
Recipe adapted from the folks of Crooked Run Brewing - .
Today is Brewday 1. Mash, Boil, Pitch Lactobacillus Plantarum and wait. Day 2 will involve a boil and the hops once the wort has soured to ~3.5Empress Sour - Acid Session 2
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 6.05 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 19.8 (Average)
26% Wheat Malt
6% Flaked Wheat
1.8 g/L Kohatu(12% Alpha) @ 4 Minutes (Boil)
1.9 g/L Centennial(12.2% Alpha) @ 4 Minutes (Boil)
2.9 g/L Kohatu(12% Alpha) @ 0 Days (Dry Hop)
2.9 g/L Centennial(12.2% Alpha) @ 0 Days (Dry Hop)
Single step Infusion at 69°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with English Ale Yeast
Recipe Generated with