peterpiper
Well-Known Member
Thanks, lots of detail there.
I used 1 pack Philly Sour in a 22l batch, not sure what that is in cells/litre.
OG 1.047, ferment 25C. After 9 days PH 3.2
Blackberry Sour
- Thread starter ClownPrince
- Start date
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I used 1 pack Philly Sour in a 22l batch, not sure what that is in cells/litre.
OG 1.047, ferment 25C. After 9 days PH 3.2
peterpiper
Well-Known Member
.
Last edited:
peterpiper
Well-Known Member
First (proper) tasting of Blackcurrant Sour, based on ClownPrince's recipe.
Lovely colour, a very refreshing summer beer.
OG: 1.047 (before blackcurrant & lactose additions), FG: 1.007, target 1.009
ABV 6.3%
PH 3.2 @ day 9
21 litre batch
Yeast: 1 pack Philly Sour.
Ferment: 25°C for 9 days
Malts (4 kg)
2 kg (40.8%) — BESTMALZ BEST Pilsen — Grain — 3.5 EBC
2 kg (40.8%) — Weyermann Wheat Malt, Pale — Grain — 3.9 EBC
Other
500 g (10.2%) — Sugar, Table (Sucrose) — Sugar — 2 EBC — Primary
Blackcurrants, boiled, crushed & cooled: 1kg at start of ferment; 500g at day 7.
500 g (8.2%) — Milk Sugar (Lactose) — Sugar — 0 EBC — End of ferment
Hops (10 g)
10 g (11 IBU) — Northdown 8.5% — Boil — 60 min
Recipe called for 400g lactose. This upped to 500g. But still a little tart, and I wouldn't want more than one pint!
This could just be from using blackcurrants, which are fairly tart, to start with.
Next year, I'll try aiming for a bit more body, to balance the acidity. With more dextrins, from either a higher mash temperature, or adding some Cara malt.
Alternative might be to reduce the acidity (up the PH), by reducing the initial % of blackcurrants (with higher % later), or reducing the amount of Sucrose.
Lovely colour, a very refreshing summer beer.
OG: 1.047 (before blackcurrant & lactose additions), FG: 1.007, target 1.009
ABV 6.3%
PH 3.2 @ day 9
21 litre batch
Yeast: 1 pack Philly Sour.
Ferment: 25°C for 9 days
Malts (4 kg)
2 kg (40.8%) — BESTMALZ BEST Pilsen — Grain — 3.5 EBC
2 kg (40.8%) — Weyermann Wheat Malt, Pale — Grain — 3.9 EBC
Other
500 g (10.2%) — Sugar, Table (Sucrose) — Sugar — 2 EBC — Primary
Blackcurrants, boiled, crushed & cooled: 1kg at start of ferment; 500g at day 7.
500 g (8.2%) — Milk Sugar (Lactose) — Sugar — 0 EBC — End of ferment
Hops (10 g)
10 g (11 IBU) — Northdown 8.5% — Boil — 60 min
Recipe called for 400g lactose. This upped to 500g. But still a little tart, and I wouldn't want more than one pint!
This could just be from using blackcurrants, which are fairly tart, to start with.
Next year, I'll try aiming for a bit more body, to balance the acidity. With more dextrins, from either a higher mash temperature, or adding some Cara malt.
Alternative might be to reduce the acidity (up the PH), by reducing the initial % of blackcurrants (with higher % later), or reducing the amount of Sucrose.
