Sour Ale No. 1 Recipe

Recipe Info

Recipe Image

Sour Ale No. 1

by on
All Grain
5.5 Gallon(s)
7 Gallon(s)
90 min
73%
Sour NEIPA with pineapple, milk sugar, lemongrass and kaffir lime leaf.

This recipe was cloned from Sour NEIPA No. 1.

Fermentables

55% - 2-Row - US
10
37
1
Mash
13% - Carapils - Dextrine Malt - US
2.3
33
1
Mash
13% - Flaked Oats - US
2.3
37
1
Mash
3% - Lactose - Milk Sugar - US
0.5
41
1
Late
17% - Vintner's Harvest Pineapple Puree
3
44
0
Late

Hops

Citra
3
Pellet
DryHop
14 day(s)
12
0.0
Mosaic
3
Pellet
DryHop
14 day(s)
12.7
0.0
Citra Cryo
1
Pellet
DryHop
2 day(s)
0
0.0
Mosaic Cryo
1
Pellet
DryHop
2 day(s)
0
0.0

Yeast

Wyeast London Ale III 1318
73%
OYL-605 Lactobacillus Blend
70%

Other Stuff

Gypsum
4
each
Mash
Calcium Chloride
4
each
Mash
Gypsum
4
each
Boil
Calcium Chloride
4
each
Boil

Mash Steps

Single Step Infusion
Infusion
151
60 min

Special Instructions

1.
::::: Water :::::
2.
100% filtered NYC tap water.
3.
Strike water additions: 4g gypsum; 4g calcium chloride.
4.
Sparge water additions: 4g gypsum; 4g calcium chloride.
5.
No acidulated malt: oats may drop pH more than calculated.
6.
::::: Brew :::::
7.
Mash in 151F.
8.
Reading 149-150F.
9.
Target pH: 5.56
10.
PBG: 1.061
11.
90 minute boil.
12.
No hot-side hop additions.
13.
Add 1/2 lb of milk sugar toward the end of the boil.
14.
OG: 1.072
15.
::::: Cellar :::::
16.
Cool 105F.
17.
Pitch two packages of Good Belly (100% Lacto Plantarum).
18.
L. Plantarum allowed to drop to ambient temps for 48 hours.
19.
Pasteurize sour wort at 170F.
20.
Chill wort to 65F.
21.
Pitch 2 packs of London Ale 1318.
22.
Day 2: bioconversion dry-hop.
23.
- 3oz. Citra pellets; 3 oz Mosaic pellets.
24.
Add 3 lbs of pineapple puree.
25.
Dry-hop with cryohops 2 days before packaging.
26.
FG: ?
27.
Approximate ABV:
28.
Carbonate to 2.45 volumes of CO2. (Consider 2.6)

Tasting Notes (2)

anjo

Tasted on 3/13/2018 by anjo

Notes:

Mouthfeel: round, creamy and juicy af. carbonation seems pretty close to spot on. Drinkability and notes: highly crushable but could be brought into focus. Changes for next time: Identify where the buttered popcorn is creeping in and work on eliminating. Try with unmalted wheat and malted oat grist. While the pineapple is present, I want more. Buy two cans of puree next time. Consider dialing down the mash temp by a degree or two to bring down the rs a little bit. Play around with bringing the lactose down a touch too (maybe from 0.5 lbs to 0.4 lbs)

anjo

Tasted on 3/12/2018 by anjo

Notes:

Appearance: pours a hazy, straw yellow with green and amber hues. head stands about one finger and dissipates rather quickly. Aroma: one of the most aromatic beers we’ve made to date. lemon, lavender, vanilla build to orange, pineapple, hay, peach, guava, yogurt and subtle pleasant cut grass notes. Taste: JOOSE! The palette really delivers on the nose’s promise. Pineapple up front with pepper and green hop notes dancing underneath. Guava, vanilla, orange julius, custard, lime. A little buttered popcorn creeps in there on the finish with flaked oats riding off with the lemon/yogurt finish on the end. Acidity is pretty nice and probably pretty close to right on the money.

Recipe Facts

Sour Ale No. 1
  • 5.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.098 OG
  • 1.028 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 3.0° SRM Color
  • 73% Efficiency
  • 9.1% ABV Alcohol
  • 348 per 12oz Calories
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