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black currant sour de-lite

162 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 9.3 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Thursday November 22nd 2018
13.2 °P
2.3 °P
5.9%
20.0
10.0
4.1
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.25 kg Belgian - Pilsner0.25 kg Pilsner 37 2.77 7.6%
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 8.51 60.6%
0.90 kg Currant, black0.9 kg Currant, black - (late boil kettle addition) 4.2 27.3%
0.15 kg Cane Sugar0.15 kg Cane Sugar 46 4.5%
3.30 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Galaxy5 g Galaxy Hops Pellet 14.5 Boil 10 min 6.81 20%
20 g Galaxy20 g Galaxy Hops Pellet 14.5 Whirlpool at 100 °C 20 min 13.18 80%
25 g / 0.00 €
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Add Lactic acid to lower mash pH to 5.2;
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 64 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.8
Mash volume with grains 8.2
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 12.3 L) 11.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 16 L) 15
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 11.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 11
Total: 18.1  
Equipment Profile Used: System Default
 
Notes

Mash low, after mashing and sparging briefly raise temp to pasteurise wort. Cool to about 40 C
Before adding lactobacillus sp. lower pH to 4.5;
Keep bacteria in the kettle until pH drops to 3.4
Then boil normally with hops schedule.
Ferment
Add 900g of pureed blackcurrant to secondary for 7 days. Use hop bag for berries.

update 15/12/2018
Bottled, took pH and it came to 3.25 which is very sour. Tastes sour and dry.

update 02/12/2019
Opened a bottle after 2 weeks conditioning. The sourness is much better and rounder. Galaxy complements berries very well. Very nice easy-drinking beer.

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  • Last Updated: 2019-01-07 18:10 UTC