Szechuan Sauce Kettle Sour

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julien Gonzalez

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Hey,
New member here, a frequent user. I recently tasted a Szechuan Sour from The Booth brewing (a Korean brewing company based here in N. California). It is easily one of the most interesting beers I have ever tasted, clearly not created for western palates (but I loved it, hence me being here). I really want to create it, but I have only been brewing for so long and have no idea where to start with an experimental batch such as this. It had notes of ginger, garlic, and soy sauce, I believe 3.5 ABV, very light and tart.
 

RPh_Guy

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Welcome!

I can't find this wacky beer on their website, but I can take a stab in the dark to maybe help get you started.

I recommend this souring technique:
https://www.homebrewtalk.com/forum/threads/fast-souring-modern-methods.670176/

Co-sour with your favorite neutral ale yeast and something like 80% pale malt with 20% wheat.

Toss in 0.1oz/gal of Hallertau Mittelfruh hops or similar after 48 hours. (Or maybe Aramis? I don't know.)

For the savory flavors, I would make hot teas with grated ginger and minced garlic. Strain and add to taste when packaging, along with soy sauce.
Or if that's too much work, just add some Oriental Ramen flavor packets (Maruchan, not that Top Ramen crap).

Cheers
 
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Greetings!

I tried to recreate a favorite soup here at our house in beer form: Buckwheat Soba with cilantro and chili.

I used buckwheat (super gummy in the sparge-very frustrating), ground coriander seed, and sambal chili paste. It fermented with Mangrove Jack 47 Saison. After a month of aging, it has a lemony tart, light pepper flavor, with a nice burn from the chili paste. There is no chili flavor at all, however.

This is the recipe, if the beerhtml thingie works:


<?xml version="1.0" encoding="UTF-8"?>
<RECIPES>
<RECIPE>
<NAME>Soba Saison</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<BREWER>Reevesie</BREWER>
<DISPLAY_BATCH_SIZE>2.5 gal</DISPLAY_BATCH_SIZE>
<DISPLAY_BOIL_SIZE>3 gal</DISPLAY_BOIL_SIZE>
<BATCH_SIZE>9.46352945</BATCH_SIZE>
<BOIL_SIZE>11.35623534</BOIL_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<EFFICIENCY>81</EFFICIENCY>
<NOTES>11/29/19-Experimental Beer:&#13;
&#13;
Buckwheat Flour will be cereal mashed prior to the regular mash. Mashed in at 149F, wrapped in a towel to hold a decent temp, will mash for 1hour. 1/2G yeast starter using the leftover wort from the Winter Warmer (approx. 1.068, so 1# dark dme in 1/2G H2O equivalent). There is hibiscus and orange in the honey, so I am eliminating the 2t. of lemon zest from the recipe (whirlpool), the tart flavor should already be there. Someone used all my soy sauce for Thanksgiving, so if I want it (2tsp) I will add it at bottling/kegging.&#13;
&#13;
Soy Sauce and lemon zest 2tsp. each, may be added at bottling. Coriander Seed, Red Chili Paste (dry flakes) in Whirlpool.&#13;
&#13;
</NOTES>
<EST_COLOR>9.63</EST_COLOR>
<IBU>32.48</IBU>
<IBU_METHOD>Tinseth</IBU_METHOD>
<EST_ABV>6.55</EST_ABV>
<EST_OG>1.056 sg</EST_OG>
<EST_FG>1.006 sg</EST_FG>
<OG>1.056</OG>
<FG>1.006</FG>
<PRIMING_SUGAR_NAME>dextrose</PRIMING_SUGAR_NAME>
<CARBONATION_USED>dextrose 1 oz</CARBONATION_USED>
<CARBONATION>2.5</CARBONATION>
<BF_PRIMING_METHOD>dextrose</BF_PRIMING_METHOD>
<BF_PRIMING_AMOUNT>1 oz</BF_PRIMING_AMOUNT>
<BF_CO2_LEVEL>2.5</BF_CO2_LEVEL>
<BF_CO2_UNIT>Volumes</BF_CO2_UNIT>
<URL></URL>
<BATCH_SIZE_MODE>f</BATCH_SIZE_MODE>
<YEAST_STARTER>true</YEAST_STARTER>
<NO_CHILL_EXTRA_MINUTES></NO_CHILL_EXTRA_MINUTES>
<PITCH_RATE>0.35</PITCH_RATE>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Buckwheat Malt - Gluten Free</NAME>
<VERSION>1</VERSION>
<TYPE>Grain</TYPE>
<AMOUNT>0.6236895082</AMOUNT>
<YIELD>54.35</YIELD>
<COLOR>2</COLOR>
<ADD_AFTER_BOIL>false</ADD_AFTER_BOIL>
<ORIGIN>American</ORIGIN>
<DIASTATIC_POWER>120</DIASTATIC_POWER>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Flaked Wheat</NAME>
<VERSION>1</VERSION>
<TYPE>Adjunct</TYPE>
<AMOUNT>0.226796185</AMOUNT>
<YIELD>73.91</YIELD>
<COLOR>2</COLOR>
<ADD_AFTER_BOIL>false</ADD_AFTER_BOIL>
<ORIGIN></ORIGIN>
<DIASTATIC_POWER>0</DIASTATIC_POWER>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Maris Otter Pale</NAME>
<VERSION>1</VERSION>
<TYPE>Grain</TYPE>
<AMOUNT>0.226796185</AMOUNT>
<YIELD>82.61</YIELD>
<COLOR>3.75</COLOR>
<ADD_AFTER_BOIL>false</ADD_AFTER_BOIL>
<ORIGIN>United Kingdom</ORIGIN>
<DIASTATIC_POWER>62</DIASTATIC_POWER>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Pale 6-Row</NAME>
<VERSION>1</VERSION>
<TYPE>Grain</TYPE>
<AMOUNT>0.226796185</AMOUNT>
<YIELD>76.09</YIELD>
<COLOR>1.8</COLOR>
<ADD_AFTER_BOIL>false</ADD_AFTER_BOIL>
<ORIGIN>American</ORIGIN>
<DIASTATIC_POWER>160</DIASTATIC_POWER>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Honey</NAME>
<VERSION>1</VERSION>
<TYPE>Sugar</TYPE>
<AMOUNT>0.3118447541</AMOUNT>
<YIELD>76.09</YIELD>
<COLOR>2</COLOR>
<ADD_AFTER_BOIL>true</ADD_AFTER_BOIL>
<ORIGIN></ORIGIN>
<DIASTATIC_POWER>0</DIASTATIC_POWER>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Dry Malt Extract - Dark</NAME>
<VERSION>1</VERSION>
<TYPE>Dry Extract</TYPE>
<AMOUNT>0.45359237</AMOUNT>
<YIELD>95.65</YIELD>
<COLOR>30</COLOR>
<ADD_AFTER_BOIL>true</ADD_AFTER_BOIL>
<ORIGIN></ORIGIN>
<DIASTATIC_POWER>0</DIASTATIC_POWER>
</FERMENTABLE>
</FERMENTABLES>
<HOPS>
<HOP>
<NAME>Cascade</NAME>
<VERSION>1</VERSION>
<ALPHA>6.8</ALPHA>
<AMOUNT>0.0283495231</AMOUNT>
<USE>Boil</USE>
<USER_HOP_USE>Boil</USER_HOP_USE>
<TIME>15</TIME>
<FORM>Pellet</FORM>
</HOP>
</HOPS>
<MISCS>
<MISC>
<NAME>Coriander</NAME>
<VERSION>1</VERSION>
<TYPE>Spice</TYPE>
<USE>Whirlpool</USE>
<TIME>0</TIME>
<AMOUNT>0.00985784</AMOUNT>
<AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
</MISC>
<MISC>
<NAME>Red Chili Paste</NAME>
<VERSION>1</VERSION>
<TYPE>Other</TYPE>
<USE>Whirlpool</USE>
<TIME>0</TIME>
<AMOUNT>0.011829411825645</AMOUNT>
<AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
</MISC>
</MISCS>
<MASH>
<NAME>Mash Steps</NAME>
<VERSION>1</VERSION>
<GRAIN_TEMP>20</GRAIN_TEMP>
<MASH_STEPS>
<MASH_STEP>
<NAME>Mash-149F</NAME>
<VERSION>1</VERSION>
<TYPE>Strike</TYPE>
<STEP_TIME>60</STEP_TIME>
<INFUSE_AMOUNT>7.57082356</INFUSE_AMOUNT>
<STEP_TEMP>71.111111111111</STEP_TEMP>
</MASH_STEP>
<MASH_STEP>
<NAME>Sparge</NAME>
<VERSION>1</VERSION>
<TYPE>Infusion</TYPE>
<STEP_TIME>10</STEP_TIME>
<INFUSE_AMOUNT>3.78541178</INFUSE_AMOUNT>
<STEP_TEMP>76.666666666667</STEP_TEMP>
</MASH_STEP>
</MASH_STEPS>
</MASH>
<YEASTS>
<YEAST>
<NAME>French Saison Ale M29</NAME>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<FORM>Dry</FORM>
<AMOUNT>0.11</AMOUNT>
<AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
<PRODUCT_ID>M29</PRODUCT_ID>
<LABORATORY>Mangrove Jack</LABORATORY>
<ATTENUATION>87.5</ATTENUATION>
<FLOCCULATION>Medium</FLOCCULATION>
<MIN_TEMPERATURE>26.111111111111</MIN_TEMPERATURE>
<MAX_TEMPERATURE>32.222222222222</MAX_TEMPERATURE>
</YEAST>
</YEASTS>
<WATERS>
<WATER>
<NAME>14291</NAME>
<VERSION>1</VERSION>
<AMOUNT>9.46352945</AMOUNT>
<CALCIUM>0</CALCIUM>
<BICARBONATE>0</BICARBONATE>
<SULFATE>0</SULFATE>
<CHLORIDE>0</CHLORIDE>
<SODIUM>0</SODIUM>
<MAGNESIUM>0</MAGNESIUM>
<NOTES></NOTES>
</WATER>
</WATERS>
<STYLE>
<NAME>Alternative Grain Beer</NAME>
<VERSION>1</VERSION>
<CATEGORY>Alternative Fermentables Beer</CATEGORY>
<CATEGORY_NUMBER>31</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<TYPE>Other</TYPE>
<OG_MIN>0</OG_MIN>
<OG_MAX>0</OG_MAX>
<FG_MIN>0</FG_MIN>
<FG_MAX>0</FG_MAX>
<ABV_MIN>0</ABV_MIN>
<ABV_MAX>0</ABV_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>0</IBU_MAX>
<COLOR_MIN>0</COLOR_MIN>
<COLOR_MAX>0</COLOR_MAX>
</STYLE>
</RECIPE>
</RECIPES>
 
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Ok, well that was a fail. Sorry about that. How about just text:

HOME BREW RECIPE:
Title: Soba Saison
Author: Reevesie

Brew Method: All Grain
Style Name: Alternative Grain Beer
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.024
Efficiency: 81% (brew house)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.056
Final Gravity: 1.006
ABV (standard): 6.55%
IBU (tinseth): 32.48
SRM (morey): 9.63
Mash pH: 3.07

FERMENTABLES:
22 oz - Buckwheat Malt - Gluten Free (30.1%)
0.5 lb - Flaked Wheat (11%)
0.5 lb - Maris Otter Pale (11%)
0.5 lb - Pale 6-Row (11%)
11 oz - Honey - (late addition) (15.1%)
1 lb - Dry Malt Extract - Dark - (late addition) (21.9%)

HOPS:
1 oz - Cascade, Type: Pellet, AA: 6.8, Use: Boil for 15 min, IBU: 32.48

MASH GUIDELINES:
1) Strike, Temp: 160 F, Time: 60 min, Amount: 2 gal, Mash-149F
2) Sparge, Temp: 170 F, Time: 10 min, Amount: 1 gal, Sparge

OTHER INGREDIENTS:
2 tsp - Coriander, Time: 0 min, Type: Spice, Use: Whirlpool
0.4 oz - Red Chili Paste, Time: 0 min, Type: Other, Use: Whirlpool

YEAST:
Mangrove Jack - French Saison Ale M29
Starter: Yes
Form: Dry
Attenuation (avg): 87.5%
Flocculation: Medium
Optimum Temp: 79 - 90 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
Method: dextrose
Amount: 1 oz
CO2 Level: 2.5 Volumes

TARGET WATER PROFILE:
Profile Name: 14291
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:

NOTES:
11/29/19-Experimental Beer:

Buckwheat Flour will be cereal mashed prior to the regular mash. Mashed in at 149F, wrapped in a towel to hold a decent temp, will mash for 1hour. 1/2G yeast starter using the leftover wort from the Winter Warmer (approx. 1.068, so 1# dark dme in 1/2G H2O equivalent). There is hibiscus and orange in the honey, so I am eliminating the 2t. of lemon zest from the recipe (whirlpool), the tart flavor should already be there. Someone used all my soy sauce for Thanksgiving, so if I want it (2tsp) I will add it at bottling/kegging.

Soy Sauce and lemon zest 2tsp. each, may be added at bottling. Coriander Seed, Red Chili Paste (dry flakes) in Whirlpool.



This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/849908/soba-saison

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2019-12-30 21:09 UTC
Recipe Last Updated: 2019-11-29 23:30 UTC
 
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