My first attempt in making a kettle sour beer in my gigawort brew kettle. The resulting wort was then fermented with Voss Kveik and then berries were added to make a tart, fruit and very drinkable beer perfect for the summer months.
Ingredients:
1.5 lbs Briess Pilsen Malt
1.5 lbs White Wheat Malt
2 gallons of RO water
1.4 gallons of wort into the fermenter
Yeast:
Voss Kveik: [ Ссылка ]
Hops: (34 IBU's)
0.5 ounces of lemon drop at 30 minutes
0.5 ounces of lemon drop at flame out
500 grams mixed defrosted organic berries add after 48 hrs of fermentation
Water profile:
50ppm Calcium
8 ppm Magnesium
16 ppm Sodium
60 ppm Chloride
50 ppm Sulfate
50 ppm Bicarbonate
Brewing salts added to 3.0 gallons of RO water
0.3 g Chalk (calcium carbonate)
0.3 g baking soda (sodium bicarbonate)
0.4 g Gypsum
0.8 g Calcium Chloride
0.5 g Epsom Salt
0.1 g sodium chloride
Original Gravity: 1.046
Final Gravity: 1.008
Yeast Attenuation: 82%
Brewhouse efficiency is ~60% (any thoughts on how to improve?)
ABV: 5.0%
Kettle Souring with goodbelly discussion*: [ Ссылка ]
*Please note I followed that pretty closely but it didn't sour my beer.
Homebrew challenge did do something similar and it work for him: [ Ссылка ]
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All the items I use in my brewing:
Torpedo Keg: [ Ссылка ]
Floating Dip Tube: [ Ссылка ]
Spunding Valve Kit: [ Ссылка ]
Liquid to Liquid jumper: [ Ссылка ]
1.75 gallon keg: [ Ссылка ]
Mini CO2 Regulator: [ Ссылка ]
A CO2 Regulator: [ Ссылка ]
Grey gas and Black Liquid connectors for keg: [ Ссылка ]
A party/picnic tap: [ Ссылка ]
Tubbing from CO2 Tank to Keg: [ Ссылка ]
Star San: [ Ссылка ]
Northern Brewer Giga Wort: [ Ссылка ]
Mesh Bag for BIAB: [ Ссылка ]
PBW: [ Ссылка ]
The Digital Scale: [ Ссылка ]
Hydrometer: [ Ссылка ]
Brew spoon: [ Ссылка ]
A Siphon: [ Ссылка ]
Bottling Wand: [ Ссылка ]
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