Sour Orange Creamsicle ☺

Discussion in 'Recipes for Feedback' started by N0mad, May 23, 2018.

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  1. N0mad

    N0mad Well-Known Member

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    Not mine but I thought it would make an interesting discussion... way out of my league for sure... I would really like to taste it though...
    Linky >> Sour Orange Creamsicle
     
  2. thunderwagn

    thunderwagn Well-Known Member

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    I like sours, but I've always been a bit paranoid of doing them in fear of contaminating my equipment. I'm probably just overly paranoid though.
     
  3. jmcnamara

    jmcnamara Well-Known Member

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    I am very intrigued, thanks for posting that. I might have to brew that soon
     
  4. jmcnamara

    jmcnamara Well-Known Member

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    one question, do you think i could sub lactic acid for the pediococcus pitch? i'd rather not introduce anything wild to the brewhouse
     
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  5. J A

    J A Well-Known Member

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    I did a "sour" with lactic acid addition and it turned out quite nicely.
    I'm not usually one for "novelty" beers, but I have to say I like the idea of the lactose adding some richness to the vanilla profile and having the lacto to offset the sweetness might be extremely interesting.
     
  6. jmcnamara

    jmcnamara Well-Known Member

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    my mom likes the creamsicle one from coney island brewing, but i think it's more of a hard juice than a beer (could be wrong). it's pretty good, but it's not something i'd buy / drink on my own. but making my own....
     
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  7. BoomerBrian

    BoomerBrian Active Member

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    Use the kettle sour method and then you won't have to worry about contamination.
     
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  8. jmcnamara

    jmcnamara Well-Known Member

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    I forget if I have lactic or citric on hand. I've read that they're interchangeable but I might need to adjust the amount. Does that sound right?
    Also, does lactose go bad? I've had some sealed in a plastic container for at least 2 years by now.
    I think I'll be brewing this up on monday!
     
  9. Head First

    Head First Well-Known Member

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    One word to solve your paranoia, bleach.;)
    It is probably one of the strongest sanitizers available to us.
    It won't leave a residual if used properly and equipment has time to air out.
     
  10. Yooper

    Yooper Administrator
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    I don't think they are interchangeable in flavor. Sure, they both give tartness but citric and lactic acid have different flavor nuances. I'd much prefer lactic acid since it's tart but not "lemony" if that makes sense. I do use citric acid in my homemade tonic for that bright lemon/lime flavor.

    I don't think lactose can go bad, like table sugar doesn't go bad. At least that's my guess.
     
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  11. Nosybear

    Nosybear Well-Known Member

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    It won't, as Yooper said, for the same reason: Too much sugar, not enough water. Agree with Yooper on the acid, too: Lactic acid is pretty normal in beer, citric not so much. Citric is the sour of a Sweet-Tart candy, lactic is the sour of a yogurt.
     
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  12. jmcnamara

    jmcnamara Well-Known Member

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    thank you both!
     
  13. BoomerBrian

    BoomerBrian Active Member

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    I sour my Gose with lactic. Works great as long as you don't overdue it.
     
  14. jmcnamara

    jmcnamara Well-Known Member

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    what's your dosage rate?

    also, if my calculations are right, I'd need about 9-10 oranges for each addition? I may just make a half batch to start
     
  15. BoomerBrian

    BoomerBrian Active Member

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    I did 15ml for a 3 gallon batch. May want to start with 10ml and keep incrementing based on tasting.
     
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  16. jmcnamara

    jmcnamara Well-Known Member

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    Finally brewed this last Sunday (went to the lhbs end of May for this batch). It was very weird not putting any hops in the boil. And I found out the 6 lbs of oranges yields over 3 oz of zest.
    Added the first dry hop yesterday night, also a first to be doing that during fermentation. The fridge smelled great. Very pungent orange smell.
    Prepared the tincture today. And making some orange rice to go with dinner.
    And I still have a solid brewers dozen of zested whole oranges in the fridge
     
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  17. N0mad

    N0mad Well-Known Member

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    I really want to hear about this in a couple of weeks when it's done
     
  18. jmcnamara

    jmcnamara Well-Known Member

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    Absolutely. I'm not one for notes but I'll post back once I can taste it
     
  19. Trialben

    Trialben Well-Known Member

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    Howd this brew go?
     
  20. jmcnamara

    jmcnamara Well-Known Member

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    Well I meant to do the 2nd dry hop last night, but got home too late. I'll do that this morning and probably keg on Monday or Tuesday
     

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