Mixed-Style Beer Recipe - On Hallowed Ground - Black Currant Sour

Recipe Info

Recipe Image

On Hallowed Ground - Black Currant Sour

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
70%
This is going to be a Sour utilizing Lallemand Philly Sour yeast and Amoretti Black Currant Puree in secondary fermentation. Debating between Barbe Rouge and Galaxy hops. I will be doing a starter for the Philly Sour yeast.

Fermentables

59% - 2-Row - US
6
37
1
Mash
39% - White Wheat - US
4
40
2
Mash
2% - Cane Sugar - US
0.25
46
777
Late

Hops

Barbe Rouge
1
Pellet
Boil
10 min(s)
8.5
11.1
Mosaic
1
Pellet
Boil
5 min(s)
12.7
9.1

Yeast

Lallemand Philly Sour (71-80)
82%

Other Stuff

Black Currant Puree - Amoretti (Note this is cane sugar in the grain list)
15
oz
FlameOut
Dextrose
0.25
lb
Primary

Mash Steps

Sacch Rest
Decoction
150
60 min

Special Instructions

1.
Pitch Philly Sour at 86F and let temp fall. Free rise during fermentation is OK.
2.
Add Black Currant Puree Day 3 of fermentation.
3.
An addition of dextrose (glucose) at primary will aid in Lactic Acid production.
4.
14 quarts of mash water, 161F strike temp.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

On Hallowed Ground - Black Currant Sour
Mixed-Style Beer
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.056 OG
  • 1.010 FG
  • 20.3 IBU (tinseth) Bitterness
  • 0.36 BG:GU
  • 19.5° SRM Color
  • 70% Efficiency
  • 5.9% ABV Alcohol
  • 185 per 12oz Calories
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