andrewbrews
Active Member
- Joined
- Jan 21, 2013
- Messages
- 26
- Reaction score
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Working on trying to get a nice sour beer on tap that won't contaminate my entire system and kettle souring seems to be the way to go. Additionally, I am playing around with how to add grapefruit (local competition ingredient). I have a couple of good local examples of dry hopped kettle sours that I am trying to use as a baseline.
My plan is to kettle sour a light colored 1.040-1.045 OG wort and then ferment out with grapefruit and dry hopping during fermentation. I am looking for feedback on the addition of grapefruit as well as feedback on the kettle souring process (sort of against capsules at this point, but maybe in the future)
Key questions
- How to add grapefruit? Extract or Juice or both?
- Oak addition? Thinking of extract that I would make to control flavor
- Any issues with recipe for a kettle sour?
Details
2 row (US) - 72 %
Malted Wheat - 18%
Cara pils - 10%
Mash at ~155 for 60 minutes
Sparge and collect wort
Pitch Omega Lacto Blend
Sour for ~40 hours (Friday evening to Sunday Morning)
Warrior @ 60 mins 18.5 IBU
Azacca @ 5 mins
Cascade @ 5 mins
Split batch
Pitch German Ale (Both)
Dry Hop w/ Azacca and Cascade for ~ 3 days (Both)
Add Grapefruit Extract (Zest grapefruits and put into vodka for ~ 1 week) (Both)
Add oak extract (Low toast soaked into vodka for ~ 1 week) (one only)
Add grapefruit juice from grapefruit (heated to about 165 for about 5 mins) - not sure how much and if it's a good idea curious about color addition. (One only)
Thoughts?
My plan is to kettle sour a light colored 1.040-1.045 OG wort and then ferment out with grapefruit and dry hopping during fermentation. I am looking for feedback on the addition of grapefruit as well as feedback on the kettle souring process (sort of against capsules at this point, but maybe in the future)
Key questions
- How to add grapefruit? Extract or Juice or both?
- Oak addition? Thinking of extract that I would make to control flavor
- Any issues with recipe for a kettle sour?
Details
2 row (US) - 72 %
Malted Wheat - 18%
Cara pils - 10%
Mash at ~155 for 60 minutes
Sparge and collect wort
Pitch Omega Lacto Blend
Sour for ~40 hours (Friday evening to Sunday Morning)
Warrior @ 60 mins 18.5 IBU
Azacca @ 5 mins
Cascade @ 5 mins
Split batch
Pitch German Ale (Both)
Dry Hop w/ Azacca and Cascade for ~ 3 days (Both)
Add Grapefruit Extract (Zest grapefruits and put into vodka for ~ 1 week) (Both)
Add oak extract (Low toast soaked into vodka for ~ 1 week) (one only)
Add grapefruit juice from grapefruit (heated to about 165 for about 5 mins) - not sure how much and if it's a good idea curious about color addition. (One only)
Thoughts?