bbarnumboy

Recipes 

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?

ryane

Recipes 

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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bbarnumboy

Recipes 

How absurd? like 10 Lbs?

ryane

Recipes 

per gallon maybe

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

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RyanBrews - check out all the bread/funk/pickling/cheese and other crazy things I try...

• Candy Sugar the Right Way (hint - we've been doing it wrong!)

bbarnumboy

Recipes 

Wow, that is alot

AmandaK

Recipes 

You know what might be really good? Berliner Weisse with a Kiwi Syrup.

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BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

bbarnumboy

Recipes 

That is a thought, using a syrup or extract. The extracts scare me though, I hear they can give a artificial taste.

AmandaK

Recipes 

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.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

Oldsock

Recipes 

Caleb of Upland told me they do about 5 lbs/gal of skinned kiwis in their lambic.

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

bbarnumboy

Recipes 

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?