Kettle sour with NZ hops for an apricot and lime flavour. Special B for plum/raisin flavour. Secondary ferment with dried sloe berries and juniper. Try to keep base IBUs below 10 as dry hop will add a few units.
Fermentables
78% - Pale Ale - BE
4
38
3
Mash
15% - Pale Wheat - CA
0.75
36
2
Mash
2% - Special B - BE
0.1
30
180
Mash
5% - Carapils - Dextrine Malt - US
0.25
33
1
Mash
Hops
Rakau
8
Pellet
Boil
30 min(s)
10.1
7.5
Motueka
20
Pellet
FlameOut
0 min(s)
7
0.0
Wai-iti
20
Pellet
FlameOut
0 min(s)
3.5
0.0
Rakau
10
Pellet
FlameOut
0 min(s)
12
0.0
Motueka
20
Pellet
DryHop
3 day(s)
7
0.0
Wai-iti
20
Pellet
DryHop
3 day(s)
3.5
0.0
Rakau
10
Pellet
DryHop
3 day(s)
12
0.0
Yeast
Fermentis Safale US-05
81%
Other Stuff
Lactic Acid
0
ml
Mash
lactobacillus plantarum
1
each
Primary
Sloe Berries
0.5
kg
Secondary
Juniper berries or boughs
0.03
kg
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Bring 13 litres of water to 72C and begin your 60-minute mash rest. After initially adding your grains, your mash temperature should drop to 66C.
2.After the mash is complete, sparge with 18 litres of 75C water to collect 24 litres of wort.
3.Add lactic acid to lower wort pH to 4.5. Boil for 15 minutes then cool the wort to 45C and pitch the lactobacillus starter.
4.Hold close to 40C for 48 hours or until the pH has dropped to around 3.5 or to taste. Bring to a boil for 45 minutes. Follow the hopping schedule as listed above.
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