Partial Boil Kettle Souring

[GaoDeBrew]

Excited to try out my first sour using Good Belly Mango shots to create a simple Berliner Weisse via L. Plantarum. Since I plan on a 1.5 gallon boil for a 2.5 gallon batch, how much do I need to account for the top off water impacting the soured wort?

Any insight on Partial Boil Kettle Souring would be appreciated, as are general recommendations or tips to make brew day go smoother. TIA


I've done lots of research into kettle souring with probiotics and found that one shot of Good Belly Mango @ ~100 degrees, free fall to room temp for 36 hours should yield solid results for the 2.5 gallon batch. Just unsure about if that sour flavor will be weakened when I top off to 2.5 gallons, and perhaps I should let it sour for longer. Worst case I can blend it with a standard wheat brew later.


Planned recipe is simple:

• 3lbs Wheat DME (boil water, mix DME, bring back to boil shortly)
• Pitch Good Belly @ 100 degrees (cover with saran and lid and store in oven w/light on)
• Boil for 15 min to kill lacto
• 0.5oz Crystal @ flameout or dry-hop
• Pitch US-05 and ferment as usual

 

[GaoDeBrew]

Bump.

Just looking for how much pH is altered by top off water after boiling soured wort, thanks.

 

[ThatVideoKid]

Well if you would normally be going for 3.3-3.7, I guess you could shoot for like 3? PH isn't linear, and I didn't do any math. But I think if you should just below the low end of the range you should land somewhere in a good place

 

[ThatVideoKid]

Okay just did the math. You want to shoot about .2 below where you want it to be. 3.0 + 1 gallon of 7ph brings you to 3.22, 3.1 will get you to 3.32 and 3.3 will get you to 3.56

 

[GaoDeBrew]

Thanks a lot for doing the math!

I may extend the souring to ~48 hours to account for the delta then. Hopefully there are no other variables I'm missing. Cheers!

 

[ThatVideoKid]

I think you should be all set on the other variables, just make sure you keep track of your ph. Oh, and check what the IBUs are before dilution, while a beer may be 10 IBUs at 2.5 gallons, it will be closer to 20 at 1.5 gallons, which will inhibit your souring.

 

[Morrey]

Excited to try out my first sour using Good Belly Mango shots to create a simple Berliner Weisse via L. Plantarum. Since I plan on a 1.5 gallon boil for a 2.5 gallon batch, how much do I need to account for the top off water impacting the soured wort?

Any insight on Partial Boil Kettle Souring would be appreciated, as are general recommendations or tips to make brew day go smoother. TIA


I've done lots of research into kettle souring with probiotics and found that one shot of Good Belly Mango @ ~100 degrees, free fall to room temp for 36 hours should yield solid results for the 2.5 gallon batch. Just unsure about if that sour flavor will be weakened when I top off to 2.5 gallons, and perhaps I should let it sour for longer. Worst case I can blend it with a standard wheat brew later.


Planned recipe is simple:

• 3lbs Wheat DME (boil water, mix DME, bring back to boil shortly)
• Pitch Good Belly @ 100 degrees (cover with saran and lid and store in oven w/light on)
• Boil for 15 min to kill lacto
• 0.5oz Crystal @ flameout or dry-hop
• Pitch US-05 and ferment as usual

I am preparing to do a Gose style sour but my question is basically the opposite of yours as I'll explain;

I will do a 5.5G batch AG, so I'll mash 7.25G strike water with grains. After mashout, I'll rack to carboy and pitch WLP 672 Lacto from a starter, and keep 100F til sour around 3.3-3.5ph. Then I return to boil kettle for 90 min boil with hop addition for 60 min. NOW, I have reduced my soured wort from around 6.5G down to 5.5G. How will this effect my ph??

Do you have the equipment for a full boil? In my opinion, you'll weaken the soured wort to the point of disappointment. 1.5G boil will have some boil off. This means you'll have a huge amount of top off water to get back to 2.5G. I'd be very cautious of doing it this way. Even an enameled canning pot (non-reactive) can work so you can get full boil with a small batch as this. Just my .02