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Ben 10

Kettle Soured Pale

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A while ago I had a pint of Holgate Hop Tart.

 

Ordinarily, we use just four ingredients – water, malt, hops and yeast – to create delicious beers. This time around we decided to add another layer of complexity by using some Lactobacillus, bacteria from the same friendly family that turn milk into yoghurt and have been used as components in complex Belgian sour beers for centuries. These helpful critters produce lactic acid, which, in judicious amounts, can create beers with a refreshing sourness.

There is more than one way to get this sourness into beer and we chose to naturally sour our wort in the kettle via an extended rest with a population of the bacteria before the boil, then finishing the fermentation with house yeast in the normal way.

Traditional European sour beers are usually low in bitterness with little or no hop character. We decided to take a New World approach and marry citrusy Australian hops to the lemony lactic tang.

Tasting Notes:

A light and hazy gold, Hop Tart has a zesty aroma of citrus and bright tropical fruits. The flavour awakens the palate with a surprising light tartness that blends beautifully with the lemony hop character. The finish is clean, slightly sour, dry and refreshing… a true new world beer, not bound by style but led by the brewers fancy for a quenching summer ale.

4.5% ABV 25IBU

 

Amazing beer it was. Crisp, lightly tart and very refreshing.

 

Some research and discussion has lead me to kettle souring.

 

Recipe: Kettle Sour I

Brewer: Grumpy

Style: Saison

TYPE: All Grain

 

Recipe Specifications

--------------------------

Boil Size: 30.00 l

Batch Size (fermenter): 23.00 l

Estimated OG: 1.046 SG

Estimated Color: 17.2 EBC

Estimated IBU: 32.6 IBUs

 

Ingredients:

------------

Amt Name Type # %/IBU

3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -

1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -

3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 65.9 %

1.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 33.0 %

0.05 kg Gladfield Dark Chocolate Malt (1300.0 EB Grain 5 1.1 %

10.00 g Chinook [12.70 %] - First Wort 60.0 min Hop 6 14.7 IBUs

1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -

40.00 g Amarillo [8.50 %] - Steep/Whirlpool 60. Hop 8 17.9 IBUs

---------------------------

 

Mashed that one in this morning. I will allow it to cool post mash to 35° and then dose it with some yoghurt culture from my freezer. Cover with glad wrap, throw the lid on and a blanket and see what happens.

 

The plan is to then boil as per normal tomorrow.

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Wow! Looks good, Ben. I've though about doing this myslf. I've not got around to it, though. Are you going to dedicate a FV to this experiment?

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Are you going to dedicate a FV to this experiment?

 

No. I won't need to as I am boiling after the souring so that will kill the lacto.

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Looking forward to hearing about this one; I have been think of doing one for a while now.

 

I may give this fruity one a go:

 

Fruit Loop Sour Ale

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Looking forward to hearing about this one;

 

Thanks for the link, that is the first one I have seen mention pasteurisation though.

 

Done, 1/4 teaspoon of yoghurt culture thrown in.

 

EDIT : threw another quarter in as it may have been too warm...

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Seems promising. Nice tang this morning. The boil is going on now.

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Tasted the hydro sample and it appears I will have exactly what I was chasing.

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First was great, second I turned into a Gose which was amazing.

The third is due to be bottled.

Pilsner, wheat, 27 IBU of Bitter Gold and Calypso.

 

Yum yum bubble gum.

 

 

Love it.

 

I'll send you a bottle of this next one Beerlust....

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Latest was a bit smelly when I opened the kettle this afternoon.

Still the right smell but very strong.

Oh well, on with the boil.

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Latest was a bit smelly when I opened the kettle this afternoon.

Still the right smell but very strong.

Oh well' date=' on with the boil.[/quote']

Is this the one you add the Lacto to at the start? unsure

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Is this the one you add the Lacto to at the start? unsure

 

Yes, bit warmer here than when I have made the other three. And I left it until afternoon, usually start the boil in the morning.

 

Boiled, cubed. Will start the ferment tomorrow with recycled Bell Saison.

30°c most of the week so should be an interesting ambient fermented beer!

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Does the souring happen quickly' date=' or does it continue throughout the yeast ferment? [img']unsure[/img]

 

Overnight. Then the boil kills the lacto. Then I ferment.

Spectacular beers.

 

Can you re email me your address? I have lost it.

I will post you one next week.

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Still the right smell but very strong.

 

Holy crap this one is sour! Like drinking lemon juice.

Should be interesting bottle conditioned and cold.

 

I'll hold off posting Lusty until this one is ready, then you can have a mild one and some paint stripper.

 

Side note - the urn is always sparkling clean after boiling these.

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Socks the wife said.

So did my son!

 

I don't mind it actually and think it will settle. Weird though...

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resurrecting an old thread here , related question though .

Have a Berliner weisse souring in kettle now and will be checking pH shortly before boiling and plan on using a larger than normal pitch of Coopers commercial ale strain .

 

Has anyone succesfully used this strain with a low pH wort ? expecting 3.8

PB2 has Coopers ever trialed this strain in such an acidic environment ? Yeast nutrients will be added to boil and will shake FV and cube like they owe me money to aerate

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Has anyone succesfully used this strain with a low pH wort ? expecting 3.8

PB2 has Coopers ever trialed this strain in such an acidic environment ?

Not that I know of - far too adventurous when dealing with such massive brew lengths. We don't have a pilot brewery. rolleyes

 

The only souring brews' date=' AFAIK, have been conducted by Frank (homie, customer service and tour guide) and me.... [img']sideways[/img]

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Well pitched 1.5 l starter last night into 26 l of 1.035 wort with pH of 4 and 8 hours later has already a krausen and burping airlock so it took off just fine , will report back as to how it tastes at the end .

Love this strain and suspect it could ferment out concrete slurry if I asked it to

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Well it worked just fine in a Raspberry berliner weisse .

FG of 1.006 with no off flavours that would indicate stressed yeast , very low ester profile considering the Coopers pale clone in the same fridge has distinct pears and mild banana bread due to different pitching rates

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I really want to try this kettle sour method. Though i want to use some Probiotic pills like Ethical Nutrients IBS Support as the source of Lacto. I have heard that this works, so i am keen to try it. Probably won't be for a while though because i have a few brews lined up first. But like every homebrewer my to do list is everchanging!

Cheers!

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