Brew day 6/27/17. Mashed at 138 for 20 minutes and 148 for 80 minutes. I intentionally sought a high alcohol content to counteract the dilution of the cherry juice in the secondary, plus I wanted a bit more alc than normal. Even though some of the juice will ferment, it still contains a lot of water, and I didn't want to dilute the beer too much. Kettle soured with 4 GoodBelly StraightShots (80 billion cells of L. Plantarum). After mashing like normal, I raised the wort temp up to a boil, then chilled it back down to 95F and pitched the StraightShots -- right after I pre-acidified wort to 4.5 pH. Then I purged the surface with CO2 and sealed the top with Press 'n' Seal wrap. Once pH drops to the low 3s, I'll boil like normal. In the secondary, I'll add 3 lbs. of Vintner's Sweet Cherry Puree, 24 oz. Trader Joe's 100% Red Tart Cherry Juice, and 8 oz. R.W. Knudsen Black Cherry Juice Concentrate. (This is definitely nothing like a "Fruit Lambic," even though I chose that style guide.)
Fermentables
29% - 2-Row - US
4
37
1
Mash
21% - Wheat Malt - DE
3
37
2
Mash
36% - Pilsner - DE
5
38
1
Mash
7% - CaraVienna - BE
1
34
22
Mash
7% - Flaked Oats - US
1
37
1
Mash
Hops
Citra El Dorado 50/50 BLEND
4
Pellet
Boil
2 min(s)
13.6
15.6
Yeast
Fermentis Safale US-05
81%
Other Stuff
GoodBelly Lactobacillus Plantarum StraightShot
4
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
Comments
Interested in trying to brew this one! Any other of your sour recipes you would recommend? Thanks in advance
7/27/2020 7:34:10 AM
Hey, Cobythewhat. Nowadays, I'm keeping my kettle sour recipes a bit simpler (haven't posted any on here recently) -- something like 1/3 pils, 1/3 2-row or Golden Promise, and 1/3 wheat. I rarely use specialty grains and crystal malts. If I add hops, it's only at flameout, and I stick to tropical hops, which blend well with the fruits I mostly use these days (passionfruit, mango, pineapple). I've got my kettle souring pretty dialed in. Nothing beats a few GoodBelly StraightShots (plain flavor), IMO. I always get into the 3.3 pH range within 36 hours or so. I also now use kveik yeast for all my kettle sours. It ferments fast, does well in the low-pH environment, doesn't leave any strange esters/off-flavors, and I can pitch it at 95 (so I don't need to chill wort as much). Cheers!
7/31/2020 6:38:39 AM
Nice! Thanks for the tips. I was curious, are you insulating at 90-95 during the souring process? Or are you going room temp? I don’t really know how I could insulate the mash for longer than a few hours other than leaving it outside. Also been itching to try kveik, so perfect two birds situation! Thanks again
8/2/2020 8:52:00 PM
No prob. I am using an 8-gallon Blichmann kettle. I pitch the GoodBellys at 95F and let the temp free fall on it's own. It holds warmth surprisingly well, though. I don't do any extra heating or insulation. I just leave it on the back of my stove. A day later, it's usually still at 80 or 85 degrees. Keep in mind, volume helps ... so 5-6 gallons of wort will stay warmer for longer than a 3-gallon batch. BTW, Lactobacillus Plantarum, which is the LAB in GoodBelly, still works at room temperature; it just prefers 85-95 degrees. BTW, as an aside, do not add ANY hops to your wort until after the wort souring is complete. Even a few IBUs will kill L. Plantarum.
8/3/2020 8:04:54 AM
Oh, and if your kettle doesn't have an affixed / probed thermometer, do not open it up to check the temp. After pitching, purging, wrapping with Press 'N Seal and setting the lid on top, I wouldn't mess with it at all until you're ready to start your boil. If you pitch at the right temp in the beginning, you should be fine.
8/3/2020 8:08:53 AM
Nice! Definitely will try then. I want to try to iron a recipe out that tastes close to Vape Tricks from Prairie Artisan Ales. That’s been my favorite beer all summer and truthfully I think your recipe looks looks like a wonderful point to start tweaking from! Very excited for the next brewday. I feel a lot better knowing that wort will still sour we’ll in the 80s range.
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https://brewgr.com/Media/img/mug/6_d.jpg
https://brewgr.com/Media/img/mug/6_t.jpg
Interested in trying to brew this one! Any other of your sour recipes you would recommend? Thanks in advance
7/27/2020 7:34:10 AMHey, Cobythewhat. Nowadays, I'm keeping my kettle sour recipes a bit simpler (haven't posted any on here recently) -- something like 1/3 pils, 1/3 2-row or Golden Promise, and 1/3 wheat. I rarely use specialty grains and crystal malts. If I add hops, it's only at flameout, and I stick to tropical hops, which blend well with the fruits I mostly use these days (passionfruit, mango, pineapple). I've got my kettle souring pretty dialed in. Nothing beats a few GoodBelly StraightShots (plain flavor), IMO. I always get into the 3.3 pH range within 36 hours or so. I also now use kveik yeast for all my kettle sours. It ferments fast, does well in the low-pH environment, doesn't leave any strange esters/off-flavors, and I can pitch it at 95 (so I don't need to chill wort as much). Cheers!
7/31/2020 6:38:39 AMNice! Thanks for the tips. I was curious, are you insulating at 90-95 during the souring process? Or are you going room temp? I don’t really know how I could insulate the mash for longer than a few hours other than leaving it outside. Also been itching to try kveik, so perfect two birds situation! Thanks again
8/2/2020 8:52:00 PMNo prob. I am using an 8-gallon Blichmann kettle. I pitch the GoodBellys at 95F and let the temp free fall on it's own. It holds warmth surprisingly well, though. I don't do any extra heating or insulation. I just leave it on the back of my stove. A day later, it's usually still at 80 or 85 degrees. Keep in mind, volume helps ... so 5-6 gallons of wort will stay warmer for longer than a 3-gallon batch. BTW, Lactobacillus Plantarum, which is the LAB in GoodBelly, still works at room temperature; it just prefers 85-95 degrees. BTW, as an aside, do not add ANY hops to your wort until after the wort souring is complete. Even a few IBUs will kill L. Plantarum.
8/3/2020 8:04:54 AMOh, and if your kettle doesn't have an affixed / probed thermometer, do not open it up to check the temp. After pitching, purging, wrapping with Press 'N Seal and setting the lid on top, I wouldn't mess with it at all until you're ready to start your boil. If you pitch at the right temp in the beginning, you should be fine.
8/3/2020 8:08:53 AMNice! Definitely will try then. I want to try to iron a recipe out that tastes close to Vape Tricks from Prairie Artisan Ales. That’s been my favorite beer all summer and truthfully I think your recipe looks looks like a wonderful point to start tweaking from! Very excited for the next brewday. I feel a lot better knowing that wort will still sour we’ll in the 80s range.
8/4/2020 9:07:19 PM