Description

This is a Community Recipe created by rowangilmore

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Simpsons Best Pale Ale Malt (3300 grams)
Simpsons Wheat Malt (700 grams)
SIMPSONS MALT GOLDEN NAKED OATS® (700 grams)
Oat Husks (200 grams)
Magnum Pellets (3 grams)
Citra Pellets (60 grams)
SafAle US-05 11.5g (1 packs)
WildBrew Sour Pitch 10g (1 packs)

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Method

Beer Style (main): Hybrid/Mixed
Beer Style (sub): American-Style Fruit Beer
Batch Size: 21L
Original Gravity: 1049
Final Gravity: 1012
ABV %: 4.9
IBU: 13

THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

Magnum 3g FWH
Citra whirlpool 30g
Citra day 7 dry hop 30g

Secondary additions and timing:

Yeast: Sour pitch followed by US-05
Fermentation temperature/steps: 18C

Comments:

This is my sour beer base, used to make milkshake/fruit style sour kettle sour beers.

For best results, pre-sour with lactic acid to pH4.5, then kettle sour to pH3.2-3.5.

Secondary additions bring this beer to life, I usually add 250g lactose to the boil, and then play around with fruit purees. I have had good success with:

– 2kg Mango puree + 1 kg Passionfruit puree
– 3kg Raspberry puree

You can also add 8g salt to the boil to give a gose type style.