Key Lime Margarita Sour recipe??

[leedspointbrew]

My wife REALLY likes this particular sour formulated by Evil Genius, Phila PA. I cut the sixpack holder apart to get the "recipe" shown in the pic below.
Malt : Acidulated, Pale, Wheat
Hops : Pahto
It mentions a "hybrid sour yeast " - I figured I would try Philly Sour. "...then dosed with natural margaritas flavor."
So I'm trying to fill in the blanks here - malt ratios of Acidulated / Pale / Wheat, Pahto hop schedule, & what might constitute "natural margarita flavor."
Anyone's opinion sufficiently interested to offer one would be greatly appreciated. Thanks and cheers!

 

[RCope]

I've made a "Key Lime Pie Sour" a while back. It was a really good beer. "Natural Margarita Flavor" sounds like an extract of some sort. I didn't do that. I did add L. Plantarum and some Goodbelly to co-sour with US-05. The grist was 7.5 lbs 2-row, 3 lbs white wheat malt, 1 lb of Victory malt, 1 lb of lactose, and 3 oz of Acidulated. I also added 14oz of Graham Crackers to the mash.

I bought a dozen Key Limes (I live in S. Florida so that's easy), zested them and made a tincture from the zest with 2oz of vodka. I added the lime juice from the zested limes at the tail end of fermentation. The tincture with a 2oz Azacca dry hop was added at 3 days prior to kegging. Zesting key limes is a pain in the ass, they are very small .

My notes tell me that the only thing I would change was to increase the amount of Graham Crackers (double it to 28 oz, they come in 14 oz packages). But that was to give the "pie" flavor. I hope this helps...Cheers!

 

[Brooothru]

I've made a "Key Lime Pie Sour" a while back. It was a really good beer. "Natural Margarita Flavor" sounds like an extract of some sort. I didn't do that. I did add L. Plantarum and some Goodbelly to co-sour with US-05. The grist was 7.5 lbs 2-row, 3 lbs white wheat malt, 1 lb of Victory malt, 1 lb of lactose, and 3 oz of Acidulated. I also added 14oz of Graham Crackers to the mash.

I bought a dozen Key Limes (I live in S. Florida so that's easy), zested them and made a tincture from the zest with 2oz of vodka. I added the lime juice from the zested limes at the tail end of fermentation. The tincture with a 2oz Azacca dry hop was added at 3 days prior to kegging. Zesting key limes is a pain in the ass, they are very small .

My notes tell me that the only thing I would change was to increase the amount of Graham Crackers (double it to 28 oz, they come in 14 oz packages). But that was to give the "pie" flavor. I hope this helps...Cheers!

Recipe, please!

I've had Key Lime Pie sour ale on my "to brew" list for some time. I've got a 2 oz bottle of Graham Cracker flavoring extract, plus zested/extracted a bag of Key Limes and froze it over a year ago. I also have a bottle of Nellie & Joe's authentic Key Lime juice concentrate waiting to be used.

On a side note, I brewed a Key Lime cider last Spring after my wife fell in love with a Key Lime cider she'd tried at 3 Daughters Brewing in St. Petersburg, FL. We've been gone much of the late Spring and Summer this year so the cider just sat in the kegerator until recently. We had a family get-together over the past holiday weekend, and it was a surprise success. Everybody loved it, and we kicked the 2/3rds full keg.

 

[RCope]

@Brooothru The grist is already above. The only thing missing is that I co-sour with 6 L. planetarium capsules and 4 shots of mango GoodBelly. So no hops in the wort initially.

Some process notes; only 30 min boil. After 2 days I added the lime juice from the 1lb of Key Limes (which was 24 tiny limes). On day 5 sample was 1.022 (OG 1.068), so I added a hop tea with 1oz of Magnum boiled for an hour and a 2oz Azacca dry hop. I also added 2oz of home-made Vanilla tincture and the tincture I made with the lime zest. Kegged and force-cared. That's it! Cheers! Rick

 

[Brooothru]

@Brooothru The grist is already above. The only thing missing is that I co-sour with 6 L. planetarium capsules and 4 shots of mango GoodBelly. So no hops in the wort initially.

Some process notes; only 30 min boil. After 2 days I added the lime juice from the 1lb of Key Limes (which was 24 tiny limes). On day 5 sample was 1.022 (OG 1.068), so I added a hop tea with 1oz of Magnum boiled for an hour and a 2oz Azacca dry hop. I also added 2oz of home-made Vanilla tincture and the tincture I made with the lime zest. Kegged and force-cared. That's it! Cheers! Rick

Got it. Looks great. I'm looking to ferment with Philly Sour (Lallemand). Your vanilla tincture is a neat addition I hadn't thought about. Thanks for the process instructions and target numbers.

 

[Dr_Jeff]

This is fantastic Margarita Gose