ClownPrince
Regular.
- Joined
- Jun 3, 2014
- Messages
- 299
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- 137
Hi All.
Just wanted to do a quick recipe check here.
I've based this on the Salty Kiss recipe from The Big Book of Clone Brews. - https://byo.com/recipe/magic-rock-brewings-salty-kiss-clone/
However, I've been set a brew challenge to use some Sumac in a brew. Sumac is an Arabian spice made from ground up berries with a citrussy taste. Shouldn't cause any problems. It is often mixed with salt. I googled and the listings I found were 3% salt so I'm using that as a guide.
20l
1.5 KG Pilsner Malt
1.5 KG Wheat Malt
Mash at 65 degrees for an hour then mash out at 75 for 10 mins.
7g Admiral hops for 60mins.
10 mins before the end of the boil
Add 500g Puree'd gooseberries + 200g sugar + Zest of one lime + Yeast nutrient.
2 packets of Philly Sour Yeast.
One week before bottling add 500g whole gooseberries (boiled) + zest of one lime.
On Bottling day Boil 50g Sumac + 2.5g rock salt + priming sugar (not used a calculator for this. 1 small flat teaspoon per 500ml (so hopefully 40 flat teaspoons). I reckon about 500ml water will be plenty do dissolve this.
Add to bottling bucket and transfer beer. Stir gently then bottle.
Not used salt in beer, so if i've missed owt let me know.
Just wanted to do a quick recipe check here.
I've based this on the Salty Kiss recipe from The Big Book of Clone Brews. - https://byo.com/recipe/magic-rock-brewings-salty-kiss-clone/
However, I've been set a brew challenge to use some Sumac in a brew. Sumac is an Arabian spice made from ground up berries with a citrussy taste. Shouldn't cause any problems. It is often mixed with salt. I googled and the listings I found were 3% salt so I'm using that as a guide.
20l
1.5 KG Pilsner Malt
1.5 KG Wheat Malt
Mash at 65 degrees for an hour then mash out at 75 for 10 mins.
7g Admiral hops for 60mins.
10 mins before the end of the boil
Add 500g Puree'd gooseberries + 200g sugar + Zest of one lime + Yeast nutrient.
2 packets of Philly Sour Yeast.
One week before bottling add 500g whole gooseberries (boiled) + zest of one lime.
On Bottling day Boil 50g Sumac + 2.5g rock salt + priming sugar (not used a calculator for this. 1 small flat teaspoon per 500ml (so hopefully 40 flat teaspoons). I reckon about 500ml water will be plenty do dissolve this.
Add to bottling bucket and transfer beer. Stir gently then bottle.
Not used salt in beer, so if i've missed owt let me know.
Last edited:
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