Description

Pastore Brewing & Blending in Cambridge are leaders in mixed ferm and wild beers. Whilst judging the 2021 home brew comp that they organised we had time to have a catch up and get some information on how to start brewing sours at home.

Dan their lead brewer was really super generous and not only allowed us to chat and talk over how to do this but he also gave us the recipe for one of their fresh series beers to brew a Sour Pale Ale, be sure to check out the video of his tips on how start brewing mixed ferm beers.

And be sure to check out a selection of beers from them at Indie Beer Fridge

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Ingredients Included

Crisp Lager Malt (Europils) (2800 grams)
Crisp Pale Wheat Malt (730 grams)
Crisp Torrified Wheat (730 grams)
Crisp Naked Oat Malt (310 grams)
BESTMALZ Chit Malt (310 grams)
TMM Jumbo Oat Flakes 26 (310 grams)

You may wish to consider adding some oat husks due to the use of wheat and oats

Total grain bill: 5190g

Mosaic Pellets (138 grams)
Cashmere Pellets (138 grams)

Yeast is not included, you will need to select one Kveik and one souring – see notes below

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Method

Beer Style (main): Hybrid/Mixed
Beer Style (sub): Wild Beer
Batch Size: 23L
Original Gravity: 1.051
Final Gravity: 1.010
ABV %: 5%
IBU: varies

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

There are no hop additions hot side, do not add any at this stage as otherwise you will prevent the souring process.

Secondary additions and timing:

From Dan at Pastore:
For yeast we use bootleg strains (Aurora and Sour Weapon L or P) but I would suggest if you want dried alternatives you use Lallemand Voss and Wild Brew to get the same effect. Both copitched into FV on day one of fermentation. Due to the LAB being pitched in FV it is imperative that the IBU stays at 0. Any boil hops will result in the beer failing to sour.

We used 12g/L cashmere & mosaic 50/50 in dry hop, this is included but you could try other variations.

Dry hop at 1.015 then spund at 1.6 bar if you are fermenting under pressure. It’s key to not drop the temperature before the dry hop as the low pH will cause issue with the dry hop not falling out of suspension. It relies heavily on the yeast dropping out and pulling the hop matter down with it.
Therefore if yeast has settled out the hops wont.

Yeast: There are two options – Choose your optional yeasts, you need one Kveik and one for souring
Fermentation temperature/steps: 36c Mixed ferm co pitched

Comments:

Pastore Brewing & Blending in Cambridge are leaders in mixed ferm and wild beers. Whilst judging the 2021 home brew comp that they organised we had time to have a catch up and get some information on how to start brewing sours at home.

Dan their lead brewer was really super generous and not only allowed us to chat and talk over how to do this but he also gave us the recipe for one of their fresh series beers to brew a Sour IPA, be sure to check out the video of his tips on how start brewing mixed ferm beers.