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Old 11-01-2012, 05:11 PM   #1
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Default Kiwi Sour?

Has anybody on here made a Kiwi sour before? I have seen some recipes for a Kiwi wit and a few other beers but not a sour.

My idea is to make a quick sour using a large lacto ferment from a blond ale recipe and then boiling it off to stop the lacto. After that I plan to pitch a Brett L yeast and rack it to about 5-10 Lbs of Kiwis.

What do you guys think?

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Old 11-01-2012, 07:48 PM   #2
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Ive used them in a sour before, and they are almost too light of a flavor to really come through

I think you would have to use absurd amounts to get anything out of them,

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Old 11-01-2012, 08:13 PM   #3
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How absurd? like 10 Lbs?

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Old 11-01-2012, 09:59 PM   #4
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per gallon maybe

when I did it, I used 3#/gal and couldnt really taste anything

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Old 11-02-2012, 02:27 PM   #5
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Wow, that is alot

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Old 11-02-2012, 03:59 PM   #6
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You know what might be really good? Berliner Weisse with a Kiwi Syrup.

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Old 11-02-2012, 04:33 PM   #7
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That is a thought, using a syrup or extract. The extracts scare me though, I hear they can give a artificial taste.

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Old 11-02-2012, 05:00 PM   #8
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Well, I meant instead of a traditional Woodruff or raspberry syrups, a homemade kiwi syrup sounds like an excellent alternative.

I wouldn't use extract flavorings in any beer of mine, but that's just me.

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Old 11-02-2012, 08:36 PM   #9
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Caleb of Upland told me they do about 5 lbs/gal of skinned kiwis in their lambic.

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Old 11-02-2012, 08:56 PM   #10
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Yeah i read someone who stated they got about 3.5 lbs of kiwi from about 15 fruit. so that would be over 100 Kiwi, i think i may pass. that will be one expensive batch of beer and alot of labor skinning all of those kiwi Fruits.

AmandaK what would a good way be to making a syrup?

Passion fruit?

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