Keylime Pie Sour!

[Bigbre04]

So I am planning on doing a key lime pie sour soon-ish. I have a gallon of amoretti craft puree-key lime, i have a small bottle of graham cracker flavoring, i could add some coconut flavoring. i also have marshmellow flavoring and obviously vanilla.

https://www.brewersfriend.com/homebrew/recipe/embed/1627707

My plan(right now) is to brew this the same way i would a normal sour. knockout at 104, 50g of Sour pitch for 24-36 hrs, 250g of voss with 4.5#s of amoretti craft puree on day 2 while pushing oxygen into the tank.

I could do do the graham crackers in the mash thing, but if i dont have to i would prefer not, as that is a pain in the ass.

i reduced both the flaked oats, dextrin, and wheat in the normal recipe and added 6 lbs of victory and 4 lbs of C15 to get some crackery malty flavors rolling in there. I can compliment the grain flavors with the graham cracker flavoring...or that is my thought atleast.

i would finish the beer and add the additional flavorings/vanilla/etc. and then crash and carb it.

Thoughts?

 

[Dave Y]

So I am planning on doing a key lime pie sour soon-ish.

Ask yourself: What poor life choices led you to arrive at this juncture?

My plan(right now) is to brew this the same way i would a normal sour. knockout at 104, 50g of Sour pitch for 24-36 hrs, 250g of voss with 4.5#s of amoretti craft puree on day 2 while pushing oxygen into the tank.

I could do do the graham crackers in the mash thing, but if i dont have to i would prefer not, as that is a pain in the ass.

i reduced both the flaked oats, dextrin, and wheat in the normal recipe and added 6 lbs of victory and 4 lbs of C15 to get some crackery malty flavors rolling in there. I can compliment the grain flavors with the graham cracker flavoring...or that is my thought atleast.

I think the Victory and c15 effect will be subtle, but it should be there, and if nothing else, shouldn't work against the plan. So you'll add the graham crackers at the end, before crash/carb, right?

 

[Bigbre04]

Ask yourself: What poor life choices led you to arrive at this juncture?

I think the Victory and c15 effect will be subtle, but it should be there, and if nothing else, shouldn't work against the plan. So you'll add the graham crackers at the end, before crash/carb, right?

lol i dont disagree, but i gotta sell beer! my next sour is an apricot/strawberry sour which should be very good. this will follow after that one.


also i was trying to avoid actually adding graham crackers as i would need ALOT of them to make any real difference and they would be a huge mess.

i was hoping the combo of the victory/c15/graham cracker flavoring/and vanilla would be good enough.

for the key lime portion i will buy a bottle of the key lime juice and use the craft puree as well. i also have Orange peel and lime peel zest flavorings that are really nice and wont add a ton of additional acidity while improving the flavor profile.


also i dont like sour beers, but i have to make them since a portion of the public still asks for them.

 

[Dave Y]

Maybe something like this?
https://www.bickfordflavors.com/products/graham-cracker-flavor?variant=482732053

I've seen graham cracker porter before, but I don't remember if I've tried it. Hopefully something like this will make it a little easier. Also, can you add some luminescent dye?

 

[Brew Cat]

I havnt made a sour in a while
I would make a Berliner Weiss and sometimes add fruit but preferred without
Also a sour IPA is nice
Never used that sour yeast but the ones you see around now use it
Probably why I never care for them
No complexity
That said sour porters and sour stouts are very good

 

[Brew Cat]

as far as your recipe?
its to much
anyone who's ordering that is not a beer snob so I wouldn't waste to much on it
some cheap 2-row a bit of wheat and some flavoring
and lower the ABV

 

[Minbari]

I like the sound of that! If I was close enough to buy some, I would in a heart beat.

Only thing i would change, bump the wheat higher

 

[Sunfire96]

I can't imagine Graham cracker added hot side would do anything at your scale. Flavoring would be the way to go, especially combined with some vanilla. I'd leave the coconut out personally

I know you already have the key lime purée, but have you tried the dehydrated fruits powders from True Citrus? MoreBeer carries it in bulk. I use the grapefruit in my hard seltzer at home, and the brewery I worked for used the lime in their lime lager. No added sugars, totally shelf stable, can add in the brite tank or during packaging. Much cheaper than amoretti. That being said, they made a blood orange IPA with amoretti one time that was AMAZING. I begged them to make it again but it was too expensive

 

[The Brew Mentor]

Im so glad I don't have to brew for others anymore!

 

[Bigbre04]

Maybe something like this?
https://www.bickfordflavors.com/products/graham-cracker-flavor?variant=482732053

I've seen graham cracker porter before, but I don't remember if I've tried it. Hopefully something like this will make it a little easier. Also, can you add some luminescent dye?

I was thinking green sparkle???

as far as your recipe?
its to much
anyone who's ordering that is not a beer snob so I wouldn't waste to much on it
some cheap 2-row a bit of wheat and some flavoring
and lower the ABV

i have better sales on the stronger sours strangely enough. i already charge extra for them so the materials cost isnt really important.

my normal recipe is:
https://www.brewersfriend.com/homebrew/recipe/embed/1581138

the added grains are aimed to help with the Graham cracker flavor without adding a bunch of color.

 

[Bigbre04]

I can't imagine Graham cracker added hot side would do anything at your scale. Flavoring would be the way to go, especially combined with some vanilla. I'd leave the coconut out personally

I know you already have the key lime purée, but have you tried the dehydrated fruits powders from True Citrus? MoreBeer carries it in bulk. I use the grapefruit in my hard seltzer at home, and the brewery I worked for used the lime in their lime lager. No added sugars, totally shelf stable, can add in the brite tank or during packaging. Much cheaper than amoretti. That being said, they made a blood orange IPA with amoretti one time that was AMAZING. I begged them to make it again but it was too expensive

i would need a shit load of graham crackers. i know breweries that have done it, but with my stupid system its just not worth it.

i will look at he citrus powders. citrus is hard to argue with though as it is very cheap to buy the juice in stores. lemon and lime dont add any sugar, orange does, but it ferments out fairly cleanly.

@Minbari ill look at that. the marshmellow/coconut was only a thought to add the "cream" to the flavor profile. i could add lactose, but i think that i am better off shooting for a lower attenuation and cutting off the SP sooner.

@The Brew Mentor the joys of commercial brewing. BUT i would say that 90% of what i make is cool stuff, lots of lagers, ipas, etc. i have free reign to fill about 4 of my taps with different styles.

@Brew Cat Sour pitch is actually pretty damn awesome for commerial brewing. allows me to brew into my standard tanks without risking infection. it is somewhat one dimensional. but i am brewing sours not lambics. so the barnyard funk isnt really expected. it also allows the fruit to take center stage.

 

[Brew Cat]

i would need a shit load of graham crackers. i know breweries that have done it, but with my stupid system its just not worth it.

i will look at he citrus powders. citrus is hard to argue with though as it is very cheap to buy the juice in stores. lemon and lime dont add any sugar, orange does, but it ferments out fairly cleanly.

@Minbari ill look at that. the marshmellow/coconut was only a thought to add the "cream" to the flavor profile. i could add lactose, but i think that i am better off shooting for a lower attenuation and cutting off the SP sooner.

@The Brew Mentor the joys of commercial brewing. BUT i would say that 90% of what i make is cool stuff, lots of lagers, ipas, etc. i have free reign to fill about 4 of my taps with different styles.

@Brew Cat Sour pitch is actually pretty damn awesome for commerial brewing. allows me to brew into my standard tanks without risking infection. it is somewhat one dimensional. but i am brewing sours not lambics. so the barnyard funk isnt really expected. it also allows the fruit to take center stage.

You know what worked for me
Small scale of course
Is I would never empty the sour keg completely
Just push a fresh sour on top
Kind of a moch Solera
Got some interesting flavors

 

[Bigbre04]

You know what worked for me
Small scale of course
Is I would never empty the sour keg completely
Just push a fresh sour on top
Kind of a moch Solera
Got some interesting flavors

even the folks who use fodders clean them between runs. mainly to clean the old yeast/particulate matter out. they cant clean the bacteria out of the wooden walls, but they dont want all of the old goop.

i bet that refilling on top of the goop had a very funky flavor.

i dont have space/time/fucks for any traditional sour fermentation. been there done that wont/cant go back.

 

[Brew Cat]

what worked nice was dumping a sour on top of a IPA
you should be able dump most of the cake but leaving a bit of the Ipa beer in would make a fun brew

 

[Brew Cat]

thats the fun about small batch brewing you can play more
once it becomes a job you loose that
its a shame really

 

[Sandy Feet]

I never thought about the sweet stuff in one of those. I did have a limey Gose at a place that I did like. I couldn't do a full pour of it, but it was good as a small pour.

 

[Minbari]

i would need a shit load of graham crackers. i know breweries that have done it, but with my stupid system its just not worth it.

i will look at he citrus powders. citrus is hard to argue with though as it is very cheap to buy the juice in stores. lemon and lime dont add any sugar, orange does, but it ferments out fairly cleanly.

@Minbari ill look at that. the marshmellow/coconut was only a thought to add the "cream" to the flavor profile. i could add lactose, but i think that i am better off shooting for a lower attenuation and cutting off the SP sooner.

@The Brew Mentor the joys of commercial brewing. BUT i would say that 90% of what i make is cool stuff, lots of lagers, ipas, etc. i have free reign to fill about 4 of my taps with different styles.

@Brew Cat Sour pitch is actually pretty damn awesome for commerial brewing. allows me to brew into my standard tanks without risking infection. it is somewhat one dimensional. but i am brewing sours not lambics. so the barnyard funk isnt really expected. it also allows the fruit to take center stage.

I was just thinking that it would be better less malty, the wheat would be more neutral

 

[Dave Y]

what worked nice was dumping a sour on top of a IPA
you should be able dump most of the cake but leaving a bit of the Ipa beer in would make a fun brew

What worked nicely for me was dumping the sour down the sink drain

 

[Brew Cat]

That was probably one of @Bigbre04 sours
Uh oh
Just teasing

 

[Dave Y]

I think it kind of illustrates how we can perceive things differently in our respective palates. Though I think this would be more of a preference, it still shows how we can share common likes in say, an IPA, German style lager and diverge on rauchbier, sours, and other beers.

That was probably one of @Bigbre04 sours

You should put that in an untappd review

<ducking>