Lucky 13 - Sour Ale Recipe

Recipe Info

Recipe Image

Lucky 13 - Sour Ale

by on
All Grain + Extract
4.5 Gallon(s)
6 Gallon(s)
180 min
65%
This is No. 13 in my sour series and my first kettle sour. 8/29/16: Mashed at 153 for 90 minutes. Batch sparged. Filled kettle to 6 gallons, covered it, and let it cool to 120. Had to add 4 tsp of 88% lactic acid to get the pH down to 4.5. Hours later I Pitched an entire 32-oz carton of GoodBelly Probiotic drink (mango) containing Lactobacillus Plantarum. 24 hours later, the pH had already dropped to 3.6. Meanwhile, I made a starter with Safale K-97 dried yeast. At 40 hours, the pH was 3.1, so I started my boil. I added 1 pound of light DME because my efficiency wasn't as good as I hoped. I also did a long boil (3 hours) to condense the wort. OG was 1.047. On 9/21/16 I racked the beer onto 4 lbs of wild huckleberries that I picked while on hikes in the North Cascades (washed and frozen before adding to the beer). 11/3/16 I bottled with priming sugar and a bit of rehydrated CBC-1 yeast. FG was 1.006 and pH was 3.3.

Fermentables

52% - Belgian Pale Malt
7
0
0
Mash
30% - White Wheat - US
4
40
2
Mash
4% - Vienna - DE
0.5
37
4
Mash
4% - CaraVienna - BE
0.5
34
22
Mash
4% - Carapils - Dextrine Malt - US
0.5
33
1
Mash
7% - Dry Malt Extract - Light - US
1
44
8
Extract

Hops

Citra
0.2
Pellet
Boil
60 min(s)
12.7
11.7
Citra
0.8
Pellet
Boil
0 min(s)
12.7
0.0

Yeast

Fermentis Safale K-97
81%

Other Stuff

GoodBelly Probiotic Mango with Lactobacillus Plantarum
1
each
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Lucky 13 - Sour Ale
  • 4.50 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 180  min Boil Time
  • 1.040 OG
  • 1.008 FG
  • 11.7 IBU (tinseth) Bitterness
  • 0.29 BG:GU
  • 5.5° SRM Color
  • 65% Efficiency
  • 4.2% ABV Alcohol
  • 132 per 12oz Calories
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