Sour Ale No. 2 Recipe

Recipe Info

Recipe Image

Sour Ale No. 2

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
60 min
73%
Double sour milkshake IPA with strawberries, birch and sarsaparilla.

Fermentables

43% - 2-Row - US
7.5
37
1
Mash
29% - Unmalted Wheat - BE
5
35
2
Mash
6% - Malted Oats - US
1
37
1
Mash
3% - Lactose - Milk Sugar - US
0.5
41
1
Late
1% - Acidulated Malt - DE
0.25
0
3
Mash
17% - Strawberry Puree
3
38
0
Late

Hops

Citra
1
Pellet
FlameOut
0 min(s)
12
0.0
Simcoe
1
Pellet
FlameOut
0 min(s)
13
0.0
Citra
3
Pellet
DryHop
10 day(s)
12
0.0
Mosaic
2
Pellet
DryHop
10 day(s)
12.7
0.0
Simcoe
1
Pellet
DryHop
10 day(s)
13
0.0
Citra Cryo
1
Pellet
DryHop
2 day(s)
0
0.0
Simcoe Cryo
1
Pellet
DryHop
2 day(s)
0
0.0

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Gypsum
4
each
Mash
Calcium Chloride
5
each
Mash
Gypsum
4
each
Boil
Calcium Chloride
5
each
Boil
Lactic Acid
12
each
Mash
Irish Moss
1
tsp
Mash
Sarsaparilla
5
tbsp
Boil

Mash Steps

Single Step Infusion
Infusion
154
60 min

Special Instructions

1.
::::: WATER :::::
2.
100% filtered NYC tap water.
3.
Strike water additions: 4g gypsum; 5g calcium chloride.
4.
Sparge water additions: 4g gypsum: 5g calcium chloride
5.
::::: BREW :::::
6.
Mash in 154°F.
7.
Target mash pH: 5.55
8.
PBG: 1.046 // 13°P
9.
Preacidify wort with 12ml of lactic acid.
10.
Target OG: 1.069
11.
Actual OG: 1.067 // 17°P
12.
Cool wort to 120°F and transfer to primary fermenter.
13.
Pitch Lacto blend after wort falls below 115°F.
14.
Sour wort in a warm place for 48-60 hours.
15.
Pasteurize sour wort at 170°F.
16.
165°F: Hop stand additions, sarsaparilla, vanilla bean.

Tasting Notes (2)

anjo

Tasted on 3/22/2018 by anjo

Notes:

Appearance: Beer pours a really nice, hazy strawberry blonde. about a finger and a half of head the stands nicely and hangs around. Aroma: vanilla, faint strawberry, sarsaparilla on the edges. lemon custard, pink grapefruit. smells great. like an ice cream shop. as it opens up, the strawberries and cream note really comes to the forefront. Taste: nothing off. reads super clean. there’s an overt fruitiness that definitely scans as strawberry, but other berries too. juicy, tropical fruits, honey dew, then vanilla and sarsaparilla kick in. Creamy. Yogurty. The acid from the strawberries plays nicely with the yogurt-like and lemon-lime acidity on the finish. Soft tannin from the sarsaparilla. this definitely a build that I’d love to run with. would love to see some subtle mint from birch or even just straight up mint. Oats play quietly in the finish.

anjo

Tasted on 3/22/2018 by anjo

Notes:

Mouthfeel: amazing. soft. juicy. creamy. acidity is soft and present. Drinkability and Notes: extremely drinkable. this one is going to make a lot of people smile. one could argue that the strawberries are too quiet, but a really like the level that their at. Would be cool to try stepping up the amount to see if the beer picks up more pink hues and strawberry flavor. Might also be a good idea to add strawberries after fermentation calms down a tiny bit. Changes for next time: in all honesty, I like this beer exactly how it is. it’s ready to print. it would be cool to see what happens when you add more strawberry and definitely interested in bringing in a birch note, but no need to make those changes. Maybe bring the mash temp down a tiny bit or explore other options for drying the beer out a touch more.

Comments

  • Brewer 116578

    Hi Beryn,

    8/21/2018 6:54:09 PM
  • Brewer 116578

    Im giving this a try but had a couple questions: do you add the flame out hops at the primary boil or the pasteurization boil? Or if you could be more specific as when you introduce initial hops, then the Cryo hops, then finally the citra/simcoe/mosaic hops. And when you mention sarsaparilla do you mean the soft drink, the extract, or the actual root. Thank you for your work and I am excited to give this a try!

    8/21/2018 7:05:55 PM

Recipe Facts

Sour Ale No. 2
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.089 OG
  • 1.024 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 3.6° SRM Color
  • 73% Efficiency
  • 8.4% ABV Alcohol
  • 313 per 12oz Calories
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