Blackberry Kettle Sour

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myndflyte

Well-Known Member
Joined
Aug 27, 2014
Messages
1,343
Reaction score
615
Location
Lake Mills
Recipe Type
All Grain
Yeast
Goodbelly or OYL-605
Yeast Starter
no
Additional Yeast or Yeast Starter
OYL-010
Batch Size (Gallons)
5
Original Gravity
1.078
Final Gravity
1.023
Boiling Time (Minutes)
15
IBU
25
Color
Purple
Primary Fermentation (# of Days & Temp)
7 @ 68F
Secondary Fermentation (# of Days & Temp)
5 @ 68F
Fermentables
8lb 10oz Pale Ale Golden Promise
1lb 6oz Malted Oats
1lb 5oz Flaked Oats
1lb 5oz Unmalted Wheat
4oz Acidulated Malt

Hops (used in whirlpool after souring)
1.5 oz Simcoe (12.8%) hopstand @ 180F for 30 min
1.3 oz Citra (12.8%) hopstand @ 180F for 30 min
2.7 oz Citra (12.8%) dry hop for 5 days
2.7 oz Simcoe (12.8%) dry hop for 5 days

Misc
1lb 6oz Lactose added at 5 min into boil
0.4 oz Cassia Bark @ flameout after hopstand
9lb Blackberry Puree @ secondary
0.7 oz Cassia Bark @ secondary
0.25 oz Vanilla Bean @ secondary

Mash at 155F for 45 min (target pH 5.37). Collect wort and boil for 15 min adding lactose after 5 min. No hops are added during the boil.
Cool to 100F and pre-acidify wort to pH 4.5.
Pitch Lacto blend or Goodbelly and hold above 75F.
After pH 3.2 - 3.3 is obtained (24-72 hours), reheat wort to 180F and follow hopping schedule.
Cool to 68F and pitch yeast. Hold fermentation at 68F until fermentation begins then allow to rise to 70F.
Add dry-hops, blackberries, cassia bark, and vanilla bean and allow to ferment for 5 more days at 70F.

This is one of the best beers I think I've ever made. Despite finishing at 7.0% ABV, it is very drinkable during the summer months. I think the lactose helps to balance the sourness from the lacto and blackberries and the cassia bark and vanilla bean give it that little extra boost.
 

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