Mixed-Fermentation Sour Beer Really Easy Fruit Sour

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Gnomebrewer

Gnomebrewer

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You'll need about 15-17L of total mash water depending on what you expect to lose in the boil (BrewFather says I'd need 14.96L but I only boil for 30 minutes).
This is a 15 min boil, so 13 to 15 litres should do it for 11-12 litres into the fermenter.
 

TwogunRocky

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Thanks lads,
Yes I love sours so it's a no brainer me starting on one like this, couple of things.... I ordered my grain precrushed in 500g bags (4xpils 2xwheat 1xoats ) hoping to get two brews going by the values in gnomebrewer's recipe, so if I were to use the original grain volumes of 2.2lb pils, 1.1lb wheat etc, how much would I reduce the water volume by( ⅓ to 8-10 litres instead of 13-15?) to get 1.045 @ approx 75% efficiency?, The most important aspect is the quality and not the final amount in the fv, it'll leave me with identical grain to do another brew for comparison and adjustments.
Just one other thing if you be so kind, the mash temp and length.... Ive read so much but just need a starting point, is 66°c mash (73°c strike water, maybe less as not much grain) for 1hour suitable for these types of grains?... also sparge water temp is very important so I've read to extract the remaining sugars and not tannins, general consensus is not to exceed 77°c with that.... If indeed I do sparge, but probably do full volume anyway. I will add if necessary 1/200g sugar to hit gravity if needed as I've read the Philly sour yeast( which I'm using ) greatly benefits from simple sugars for souring, not aware of this goodbelly stuff here in England, or an equivalent.
Appreciate your time and thoughts
 
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Drewch

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I don't sparge; I just squeeze the bag. For this recipe with a 15-min, BrewFather says start with ~13L & strike at ~70C.

I just pitched my fourth batch with PhillySour, and say go with the sugar idea. That grain bill plus 200g of table sugar should get you to about 1.038 OG.
 

marc1

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Thanks lads,
Yes I love sours so it's a no brainer me starting on one like this, couple of things.... I ordered my grain precrushed in 500g bags (4xpils 2xwheat 1xoats ) hoping to get two brews going by the values in gnomebrewer's recipe, so if I were to use the original grain volumes of 2.2lb pils, 1.1lb wheat etc, how much would I reduce the water volume by( ⅓ to 8-10 litres instead of 13-15?) to get 1.045 @ approx 75% efficiency?, The most important aspect is the quality and not the final amount in the fv, it'll leave me with identical grain to do another brew for comparison and adjustments.
Just one other thing if you be so kind, the mash temp and length.... Ive read so much but just need a starting point, is 66°c mash (73°c strike water, maybe less as not much grain) for 1hour suitable for these types of grains?... also sparge water temp is very important so I've read to extract the remaining sugars and not tannins, general consensus is not to exceed 77°c with that.... If indeed I do sparge, but probably do full volume anyway. I will add if necessary 1/200g sugar to hit gravity if needed as I've read the Philly sour yeast( which I'm using ) greatly benefits from simple sugars for souring, not aware of this goodbelly stuff here in England, or an equivalent.
Appreciate your time and thoughts
You can also sparge with room temp water. It takes longer to bring to a boil afterwards, but doesn't involve heating more water beforehand.

Also, this thread is about mixed fermentation sour beer (with bacteria), not lactic acid producing yeast.

There's a big thread on Philly Sour here:


You might get better feedback there (specifically on fermentation) because it will be more on topic.

:mug:
 

TwogunRocky

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Thanks Drewch,
Grains & yeast arrived today so I'm gonna go on the lower volume side of things, probably 11 litres no sparge and see where I end up.... Rather overshoot the gravity and be able to liquor back than thin it with more sugar.
Thanks for your comments marc1, I've read that thread entirely by the way.... my questions to the OP have nothing to do with fermentation, I am concerned with recipe, volumes, temps & time.

Thanks lads
 

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