As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

 

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Ingredients Included

Crisp – Dextrin Malt
Rice Hulls
TMM Oat Flakes 20
Crisp Flaked Torrefied Oats Including Husk
Muntons – Malted Wheat Flakes
Simpsons Malt – Malted Oats
Crisp Best (Pale) Ale Malt
Brewers Gold Pellets (50 grams)
Maltodextrin 500g (1 pack)
Lactose 1kg (1 pack)

Yeast not included with this kit due to WildBrew Sour Pitch not being available – would suggest researching a method for kettle souring

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Method

Beer Style (main): Hybrid/Mixed
Beer Style (sub): Specialty Beer
Batch Size: 20
Original Gravity: 1.063
Final Gravity: 1.031
ABV %: 5.5
IBU: 8
Mash efficiency: 75
Brewing equipment: FG is pre-fruit, EBC: Purple! (the base beer is 8 EBC)

THE MASH
Temperature °C (Step 1): 69
Length (mins) (Step 1): 60

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Lactose 1000g/35oz @ 15 mins
Maltodextrin 380g/13.4oz @ 15 mins

Whirlpool / hop stand:

Whirlpool (15 minutes @ 90°C/194°F)

Brewers Gold 50g/1.76oz

Yeast: WildBrew Sour Pitch and US-05 – NOT INCLUDED
Fermentation temperature/steps: Use 10g/0.35oz (one pack) WildBrew Sour Pitch™ to achieve a pH of 3.3-3.4 then ferment with 11.5g/0.4oz (one pack) of Fermentis SafAle™ US-05. Or use alternative souring technique to achieve similar targets

Secondary additions:

Post fermentation, add 750g/1.65lb of Blueberry concentrate and 25ml/0.85 fl oz of good quality Vanilla Extract.

Comments:

Founded in 2016 by good friends Lee Grabham and Wayne Smith, Brew York have built a reputation for producing fabulous sour beer as part of their playful and incredibly diverse range, with their pastry sour recipes being inspired by such creations as Polish Plum Cake and Cherry Bakes. The two met at a mutual friends stag do and began home-brewing together after sharing their love and passion for craft beer. Brew York was born not long after, starting out in a modest warehouse and former maltings in Walmgate in York city centre before expanding into a 13,000 sq. ft unit at Handley Park in Osbaldwick as part of a £1.5M investment in 2021. It’s safe to say that Brew York is a brewery on the up but Lee and Wayne certainly haven’t lost that creativity and just plain good fun aspect to what they brew.

Head Brewer Lee explains their method for kettle souring – “when souring with this lactobacillus, we mash as normal and transfer to our kettle, then bring the wort to a quick boil to pasteurise it. The wort is then cooled to around 38-40°C/100-104°F before pitching our lactobacillus. After pitching the Wild Brew Sour Pitch, it’s important to keep the kettle at around this temperature so wrap it up in something warm and ideally flush it with CO2 to remove as much oxygen as possible. These two things will help prevent the formation of butyric acid (an off flavour often compared to the smell of baby sick or blue cheese) and isovaleric acid which also presents as a cheesy note. Keep an eye on the pH in the kettle through regular sampling and after 24-36 hours, it should have dropped to around 3.3-3.4pH.”

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