Sour wort for Leffe clone

[MikeBusby]

I have done about 12 batches in my all-in-one now and usually have a taste of the wort before it goes into the FV. Up until now, everything has tasted pretty good. However, yesterday’s brew was a Leffe clone which all went well, but it tasted very sharp/sour. I did add some crushed coriander seeds at the end of the boil, and also the recipe called for candi rocks At the same point.

It is fermenting merrily away now and I am hoping that maybe it is the sugar that caused the taste, and that the yeast will get rid of that flavour. Any ideas?

 

[strange-steve]

You won't get sourness from coriander or sugar. The only ways I can imagine you'd get noticeably sour wort pre-fermentation from a standard recipe is from a big over-acidification of the liquor (do you do any water treatment?) or from a sour mash, which typically requires a long time at a relatively cool temperature.

 

[MikeBusby]

You won't get sourness from coriander or sugar. The only ways I can imagine you'd get noticeably sour wort pre-fermentation from a standard recipe is from a big over-acidification of the liquor (do you do any water treatment?) or from a sour mash, which typically requires a long time at a relatively cool temperature.

I don’t do any water treatment. I also sanitise with Chemsan, so it’s hard to see how sanitisation could cause it, particularly this early in the process. Let’s hope the yeast works some magic!

 

[Sadfield]

Aromatic/Melanoidin malt can have an underlying sour note, did you use any in the recipe?

Could be astringency from too high a mash pH if the grist is all very pale malts, and you haven't treated your water. Presumably, by Leffe you mean their blonde.

 

[MikeBusby]

Aromatic/Melanoidin malt can have an underlying sour note, did you use any in the recipe?

Could be astringency from too high a mash pH if the grist is all very pale malts, if you haven't treated your water.

Yes. The bill included 227g of Aromatic malt alongside 5kg of Pilsen and 227g of pale wheat. Do you think the sourness will fade?

 

[Sadfield]

If it is the aromatic that you are picking up, then yes. Or rather, it's probably noticable as its contrasted by very sweet wort.

Hopefully, it isn't anything worse. Will be interesting to know how it turns out.

I love tracking how the flavour changes after mash, boil, fermentation and carbonation. There's always the odd worrying flavour when using a new ingredient, but generally it gets more reassuring with every brew.

 

[MikeBusby]

This has been fermenting now for 5 days and the SG is at 1018, so not far off the FG. Still plan to leave it in the FV for another 9/10 days. However, although the sour twang has reduce greatly, it is still there. Maybe the yeast still has some cleaning up to do?

 

[MikeBusby]

I have just had my first bottle of my Leffe clone. It has been in the bottle for about 3 weeks now. Unfortunately, the sour taste that I had pre-fermentation is still there. The beer is drinkable, but is not at all like Leffe Blonde. I guess I will just have to rebrand it as a Belgian Sour Ale!

Any further ideas on what could have caused this?