Kettlesour with sour fruits

Discussion in 'Recipes for Feedback' started by 7 Gal Home Brewing, Jun 17, 2020.

  1. 7 Gal Home Brewing

    7 Gal Home Brewing New Member

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    i would like to make a 5 gal, 6-7% abv sour ale (mainly 2 row barley and wheat, flaked oats, a little acidulated and carapils) with kettlesouring and put the following fruits after primer fermentation:
    - sour cherry 3kg/6.6 lbs
    - gooseberry 2kg/4.4 lbs
    - redcurrants 1kg/2.2 lbs
    these are quite low ph fruits so im wondering is there a way to calculate how much ph will drop by all these.. maybe if i kettlesour the base beer to 3.6-ish, it will be too sour afterwards

    anyone has such practice about it?
     
  2. Nosybear

    Nosybear Well-Known Member

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    Just had a Cherry Gose last night, tasty. Why not just sour a little less aggressively, then add some lactic acid if your beer comes out too.... What's the opposite of tart? In wine it would be called "flabby."
     
  3. Mark Farrall

    Mark Farrall Well-Known Member

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    #3 Mark Farrall, Jun 18, 2020
    Last edited: Jun 18, 2020
    From the few beers I've had with gooseberry I think it's definitely something to worry about. So I'd adjust the temp or length of the souring (and have some lactic as a backup as nosy suggests).

    pH is a pretty rough tool for judging sourness (pH of Coke is 2.5, though that's phosphoric, so a little unfair to compare). If you haven't got a default time/temp from previous plain kettle sours then 3.6 sounds like a reasonable starting point for something with some sourness.
     

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