Tamarillo Sour Braggot 5.0% ABV
65% Ale Malt
10% Carapils
25% Honey
25 IBUs from T90 Motueka
Fermented with Philly Sour (not funky sorry) Aged on 200g/L of peeled and halved tamarillo.
I’d love to have used pilsner malt but the pilsner malt we get here is a bit average in terms of DMS-P levels and the relatively slow fermentation from Philly Sour just doesn’t scrub enough of it off for me.
Pretty happy with how it turned out, tamarillo coming through along with plenty of honey aroma.
I used 11g for 20L. I’ve done a couple of homebrew batches and a couple of professional ones using this yeast. I love using it to produce a clean lactic sour (a big advantage for me over kettle souring). The keys I’ve found are fermenting relatively warm (up to 25C) and having around 10% percent glucose for acid production. I used the honey as the primary source of glucose in this.