- Recipe Type
- All Grain

- Yeast
- Fermentis / Safale - German Ale Yeast K-97

- Yeast Starter
- No

- Additional Yeast or Yeast Starter
- Kettle soured with Lactobacillus Plantarum

- Batch Size (Gallons)
- 5

- Original Gravity
- 1.032

- Final Gravity
- 1.010

- Boiling Time (Minutes)
- 30

- IBU
- 5.39

- Color
- Red!

- Primary Fermentation (# of Days & Temp)
- 14 days at 68 degrees F

- Tasting Notes
- Sour and Cherries

My goal with this recipe was a pleasantly sour, refreshing lower alcohol beer with plenty of tart cherry flavor that was easy to make. This is my first sour, and I wanted to keep it as simple and quick as possible. I started with a Berliner Weisse-styled recipe, kettle soured with Swansons Lactobacillus Plantarum probiotics, then added tart cherry juice after primary.

Brew Method: BIAB

Style Name: Berliner Weisse

Boil Time: 30 min

Batch Size: 5.25 gallons (fermentor volume)

Boil Size: 3 gallons

Boil Gravity: 1.052

Efficiency: 70% (brew house)

Original Gravity: 1.032

Final Gravity: 1.010

ABV (standard): 3.0%

IBU (tinseth): 5.39

SRM (morey): very red

FERMENTABLES:

2.5 lb - American - Pale 2-Row

2.5 lb - American - Wheat

0.25 lb - German - Acidulated Malt

2 quarts of Kroger Organics Tart Cherry Juice - secondary (similar to RW Knudsen)

1 quart of Kroger Organics Tart Cherry Juice for bottle priming

HOPS:

0.5 oz - Saaz, Type: Pellet, AA: 6.11, Use: Boil for 15 min, IBU: 5.39

MASH GUIDELINES:

1) Infusion, Temp: 152 F, Time: 60 min, Amount: 4 gal

YEAST:

Fermentis / Safale - German Ale Yeast K-97

Starter: No

Form: Dry

Fermentation Temp: 68 F

Water Notes:

3.5 gallons of filtered tap water, added ¼ crushed campden tablet and a teaspoon each of calcium chloride and gypsum prior to mash. Along with Acidulated malt, mash ph calculated 5.38 by brunwater.

Recipe Notes:

I did an all grain BIAB Mash in 5 gal kettle using a paint strainer bag, 152 degrees for one hour. After draining/squeezing the grains I brought to a boil for a moment, cooled to 90 degrees, and ended up with a little over 3 gallons of wort. Once cooled, I added 5 capsules of Swansons lactobacillus plantarum to kettle sour, emptying the capsules into the wort. I also added sparkling water to provide some CO2 (I dont have kegging equipment to purge the kettle headspace). After 2 days sitting at room temp of 78, I checked the wort pH it was 3.29. I then boiled for 30 minutes, adding a half ounce of US Saaz for 15 minutes to get about 5 IBUs. I then chilled, dumped into my fermenter, and topped off with 2 gallons of cold water for a total of 4.75 gallons (knowing I was going to add a half gallon of cherry juice later). While I normally do full volume boils in a keggle, I was ok with a partial boil since hop utilization was not a concern, and chilled top-off water shortened my chilling time. I then pitched one packet of Safale K-97 and fermented at 68 degrees. After primary fermentation settled down (4 days), I gently poured two quart bottles of Kroger Organics tart cherry juice directly into the fermentor (Im too lazy to transfer to secondary) and fermented another 10 days. Each bottle of the juice has 140 grams of sugar, which was about right for priming, so after 14 days total I bottled, priming with a third bottle of the juice. You will need to add more sugar for 5 gallons if you use the RW Knudsens juice and bottle since it has less sugar in it.

I did not get great attenuation, the next time I make a sour I will pitch more yeast, either two packets or by building a starter with liquid yeast, and will probably not go as sour on the kettle fermentation.

As you can see from the picture, it is red! The beer has a pleasant sourness with loads of cherry flavor. For my next batch I would consider a few changes adding lactic acid to reduce pH before adding the plantarum (Ive read it improves head retention), pitching more yeast, and using more traditional German malts for a little more malt flavor (Vienna, Light Munich, Pilsener). You can also adjust the amount of tart cherry juice to your taste, I wouldnt add more than three bottles.

Brew Method: BIAB

Style Name: Berliner Weisse

Boil Time: 30 min

Batch Size: 5.25 gallons (fermentor volume)

Boil Size: 3 gallons

Boil Gravity: 1.052

Efficiency: 70% (brew house)

Original Gravity: 1.032

Final Gravity: 1.010

ABV (standard): 3.0%

IBU (tinseth): 5.39

SRM (morey): very red

FERMENTABLES:

2.5 lb - American - Pale 2-Row

2.5 lb - American - Wheat

0.25 lb - German - Acidulated Malt

2 quarts of Kroger Organics Tart Cherry Juice - secondary (similar to RW Knudsen)

1 quart of Kroger Organics Tart Cherry Juice for bottle priming

HOPS:

0.5 oz - Saaz, Type: Pellet, AA: 6.11, Use: Boil for 15 min, IBU: 5.39

MASH GUIDELINES:

1) Infusion, Temp: 152 F, Time: 60 min, Amount: 4 gal

YEAST:

Fermentis / Safale - German Ale Yeast K-97

Starter: No

Form: Dry

Fermentation Temp: 68 F

Water Notes:

3.5 gallons of filtered tap water, added ¼ crushed campden tablet and a teaspoon each of calcium chloride and gypsum prior to mash. Along with Acidulated malt, mash ph calculated 5.38 by brunwater.

Recipe Notes:

I did an all grain BIAB Mash in 5 gal kettle using a paint strainer bag, 152 degrees for one hour. After draining/squeezing the grains I brought to a boil for a moment, cooled to 90 degrees, and ended up with a little over 3 gallons of wort. Once cooled, I added 5 capsules of Swansons lactobacillus plantarum to kettle sour, emptying the capsules into the wort. I also added sparkling water to provide some CO2 (I dont have kegging equipment to purge the kettle headspace). After 2 days sitting at room temp of 78, I checked the wort pH it was 3.29. I then boiled for 30 minutes, adding a half ounce of US Saaz for 15 minutes to get about 5 IBUs. I then chilled, dumped into my fermenter, and topped off with 2 gallons of cold water for a total of 4.75 gallons (knowing I was going to add a half gallon of cherry juice later). While I normally do full volume boils in a keggle, I was ok with a partial boil since hop utilization was not a concern, and chilled top-off water shortened my chilling time. I then pitched one packet of Safale K-97 and fermented at 68 degrees. After primary fermentation settled down (4 days), I gently poured two quart bottles of Kroger Organics tart cherry juice directly into the fermentor (Im too lazy to transfer to secondary) and fermented another 10 days. Each bottle of the juice has 140 grams of sugar, which was about right for priming, so after 14 days total I bottled, priming with a third bottle of the juice. You will need to add more sugar for 5 gallons if you use the RW Knudsens juice and bottle since it has less sugar in it.

I did not get great attenuation, the next time I make a sour I will pitch more yeast, either two packets or by building a starter with liquid yeast, and will probably not go as sour on the kettle fermentation.

As you can see from the picture, it is red! The beer has a pleasant sourness with loads of cherry flavor. For my next batch I would consider a few changes adding lactic acid to reduce pH before adding the plantarum (Ive read it improves head retention), pitching more yeast, and using more traditional German malts for a little more malt flavor (Vienna, Light Munich, Pilsener). You can also adjust the amount of tart cherry juice to your taste, I wouldnt add more than three bottles.