Short Boil Sour Base Recipe

Recipe Info

Recipe Image

Short Boil Sour Base

by on
Extract
3 Gallon(s)
3.5 Gallon(s)
5 min
90%
Simple base extract for making kettle sour beers. Use this as a base for experimenting with fruit and sours.

Fermentables

80% - Dry Malt Extract - Light - US
2
44
8
Extract
20% - Dry Malt Extract - Wheat - US
0.5
42
3
Extract

Hops

Saaz
0.15
Pellet
Boil
5 min(s)
3.8
0.8

Yeast

Fermentis Safale S-04
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Add dry extract to cool water, bring to 180F for ten minutes
2.
Cool to 100F and add cup of mango goodbelly juice
3.
Keep kettle around 90F until soured (about 1-3 days)
4.
Once sufficiently soured, bring wort to boil for 5 minutes to kill lacto and remove off flavors
5.
Cool to pitching temp and add yeast
6.
Once fermentation is complete (7-10 days), add fruit puree to taste

Tasting Notes (1)

Arbizza

Tasted on 6/5/2018 by Arbizza

Notes:

Bottled on 5/26/18. Nice bite from the kettle souring with a good raspberry finish. My wife, who is the sour expert in the house, said that it is better than the local craft brewery (and she doesn't like any of my other brews). The raspberry taste is light so if you are wanting a stronger fruit flavor then I would add more raspberries. I added three pounds of frozen raspberries that I mashed and pasteurized and added to the primary for four days. I currently have the same batch fermenting but with saison yeast and with cherries.

Recipe Facts

Short Boil Sour Base
  • 3.00 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 5  min Boil Time
  • 1.036 OG
  • 1.009 FG
  • 0.8 IBU (tinseth) Bitterness
  • 0.02 BG:GU
  • 5.0° SRM Color
  • 90% Efficiency
  • 3.5% ABV Alcohol
  • 119 per 12oz Calories
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