TwistedGray
El Jefe Brewing Company
- Recipe Type
- All Grain
- Yeast
- S-05
- Batch Size (Gallons)
- 3
- Original Gravity
- 1.026
- Final Gravity
- 1.026
- Boiling Time (Minutes)
- 0
- IBU
- 0
- Primary Fermentation (# of Days & Temp)
- 3 days @ 65'F
- Secondary Fermentation (# of Days & Temp)
- 21 days @ 65'F
- Tasting Notes
- It's a lightly fruited sour (both light on the fruit and on the sour ... refreshing)
I have been trying to brew extremely low ABV beers for a little while now, and this one turned out too good not to share. The gravity reading before and after fermentation was 1.026 (hence the name); however, there was some initial fermentation before adding the fruit as well as the sugars from the fruit being consumed. There is certainly some alcohol in the beer, and my guess is that the final ABV is somewhere in the 0-2% range. It's certainly not noticeable, but it is surely a refreshing and easily approachable sour...great for someone's first sour.
Yeast: 6g of S-05
Souring: 8 capsules of Swanson Lacto capsules (powder only - didn't include the capsule itself)
lbs grain
1.75 2row
0.75 vienna
0.25 crystal 20l
0.50 carapils
0.25 acid malt
3.50lbs total
Mashed grain at 160F for 1hr
• Cool to 65F
• Pour in the powder from 4 capsules
• Next day pour in the yeast
Foam head and sour smell were present
I do not hydrate dry yeast
• Three days later add in fruit and the powder from 4 more capsules (perhaps not necessary to add more lacto but given the cost and the fact that there is an upper limit to the souring threshold it doesn't hurt)
I washed the pluots then froze them for one week
I quartered the pluots and removed the pits before adding the fruit and skin
• Wait 3 weeks before taking a gravity reading
My initial reading after 3 weeks was 1.026 (matched my original gravity)
I let it run another four days and matched readings to 1.026
• Package how you wish - bottle conditions fine as-is (add 1/2tsp sugar per 12oz bottle)
Bottle conditioned, nearly non-alcoholic pluot sour.
https://untappd.com/b/el-jefe-brewing-company-finish-at-the-start-pluot-sour/3415468
Yeast: 6g of S-05
Souring: 8 capsules of Swanson Lacto capsules (powder only - didn't include the capsule itself)
lbs grain
1.75 2row
0.75 vienna
0.25 crystal 20l
0.50 carapils
0.25 acid malt
3.50lbs total
Mashed grain at 160F for 1hr
• Cool to 65F
• Pour in the powder from 4 capsules
• Next day pour in the yeast
Foam head and sour smell were present
I do not hydrate dry yeast
• Three days later add in fruit and the powder from 4 more capsules (perhaps not necessary to add more lacto but given the cost and the fact that there is an upper limit to the souring threshold it doesn't hurt)
I washed the pluots then froze them for one week
I quartered the pluots and removed the pits before adding the fruit and skin
• Wait 3 weeks before taking a gravity reading
My initial reading after 3 weeks was 1.026 (matched my original gravity)
I let it run another four days and matched readings to 1.026
• Package how you wish - bottle conditions fine as-is (add 1/2tsp sugar per 12oz bottle)
Bottle conditioned, nearly non-alcoholic pluot sour.
https://untappd.com/b/el-jefe-brewing-company-finish-at-the-start-pluot-sour/3415468
