Posting this here because I've done it twice now and my wife and I love it. I do have one question for the experts though: Does this classify as a berliner weisse?
Recipe Type: All Grain
Souring Agent: Omega OYL-605 Lacto
Kettle Soured 36 hours to pH 3.3-3.4
Yeast: Safale US-05
Batch Size (Gallons): 5.5 Gallons
Original Gravity: 1.056
Final Gravity: 1.009
ABV: 6.08%
Boiling Time (Minutes): 60 Minutes
IBU: 7.31
Color: 4.22 (pre-cranberries)
Primary Fermentation (# of Days & Temp): 10-12 days @ 64-->68
Secondary Fermentation (# of Days & Temp): 7-10 days @ 64-->68 on top of 6lbs of mashed cranberries
GRAIN BILL:
% and the actual amt. I use for 5.5 gallons @ 75% mash efficiency
60% White Wheat (6.06 lbs)
40% Pilsner (4.49 lbs)
60 minute mash @ 150*F
KETTLE SOURING:
After completing mash, chill wort to 95*F, pre-acidify the wort to 4.0-4.4 using 3 tsp of lactic acid, and pitch OYL-605 Lacto. Allow to sour for 36 hours to a pH of 3.3-3.4 (or desired level of sourness).
**Omega has told me this is unnecessary but I keep the kettle on top of the stove, cover the top and the sides of the kettle with tin foil to try and hold heat as much as possible. I have a thermometer stuck through the top to monitor temp. If it hits 70*F, I turn the stove on and gently heat it back up to the 80-85*F mark.
HOPS:
**60 Min. = .50oz Hersbrucker
**Chill to 65*F and transfer wort to fermenter.
WATER PROFILE:
I use 100% distilled water in both mash and sparge water:
Using B'run Water
Ca = 92
Mg = 0
Na = 0
Sulfate = 147
Chloride = 53
Bicarbonate = 0
FERMENTATION
Yeast - Safale US-05, or something with a nice, clean finish. However, after performing this one twice now, I think something with some fruity esters that compliment the tart/sourness of this would be beneficial.
OTHER THOUGHTS/NOTES:
My wife and I wanted to make this for Thanksgiving. She usually likes cranberry wines on Thanksgiving, but since we're brewing, we wanted a cranberry sour. This is very sour and refreshing at the same time. Head retention is pretty good for a sour, I think due to the pre-acidifying step. Color is a nice, deep red hue after secondary on the cranberries. This is definitely one that we'll keep in a rotation year round.
Pictures below are for visual reference of what the finished product looks like.
Recipe Type: All Grain
Souring Agent: Omega OYL-605 Lacto
Kettle Soured 36 hours to pH 3.3-3.4
Yeast: Safale US-05
Batch Size (Gallons): 5.5 Gallons
Original Gravity: 1.056
Final Gravity: 1.009
ABV: 6.08%
Boiling Time (Minutes): 60 Minutes
IBU: 7.31
Color: 4.22 (pre-cranberries)
Primary Fermentation (# of Days & Temp): 10-12 days @ 64-->68
Secondary Fermentation (# of Days & Temp): 7-10 days @ 64-->68 on top of 6lbs of mashed cranberries
GRAIN BILL:
% and the actual amt. I use for 5.5 gallons @ 75% mash efficiency
60% White Wheat (6.06 lbs)
40% Pilsner (4.49 lbs)
60 minute mash @ 150*F
KETTLE SOURING:
After completing mash, chill wort to 95*F, pre-acidify the wort to 4.0-4.4 using 3 tsp of lactic acid, and pitch OYL-605 Lacto. Allow to sour for 36 hours to a pH of 3.3-3.4 (or desired level of sourness).
**Omega has told me this is unnecessary but I keep the kettle on top of the stove, cover the top and the sides of the kettle with tin foil to try and hold heat as much as possible. I have a thermometer stuck through the top to monitor temp. If it hits 70*F, I turn the stove on and gently heat it back up to the 80-85*F mark.
HOPS:
**60 Min. = .50oz Hersbrucker
**Chill to 65*F and transfer wort to fermenter.
WATER PROFILE:
I use 100% distilled water in both mash and sparge water:
Using B'run Water
Ca = 92
Mg = 0
Na = 0
Sulfate = 147
Chloride = 53
Bicarbonate = 0
FERMENTATION
Yeast - Safale US-05, or something with a nice, clean finish. However, after performing this one twice now, I think something with some fruity esters that compliment the tart/sourness of this would be beneficial.
OTHER THOUGHTS/NOTES:
My wife and I wanted to make this for Thanksgiving. She usually likes cranberry wines on Thanksgiving, but since we're brewing, we wanted a cranberry sour. This is very sour and refreshing at the same time. Head retention is pretty good for a sour, I think due to the pre-acidifying step. Color is a nice, deep red hue after secondary on the cranberries. This is definitely one that we'll keep in a rotation year round.
Pictures below are for visual reference of what the finished product looks like.
