In the Bum-ble, the Mighty Bum-ble Dessert Sour - Beer Recipe - Brewer's Friend

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In the Bum-ble, the Mighty Bum-ble Dessert Sour

226 calories 32.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 45 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Moon Dog 'In the Crumble' clone recipe
Calories: 226 calories (Per 330ml)
Carbs: 32.8 g (Per 330ml)
Created: Thursday May 7th 2020
1.071
1.032
5.1%
5.8
8.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - American Ale Malt5 kg American Ale Malt 37.3 2.54 71.4%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 14.3%
0.50 kg United Kingdom - Golden Naked Oats0.5 kg Golden Naked Oats 33 10 7.1%
0.25 kg Gladfield - Light Crystal Malt0.25 kg Light Crystal Malt 35.4 31.98 3.6%
0.25 kg Crisp Malting - Amber0.25 kg Amber 33.1 27.5 3.6%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 60 min 5.82 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.80 g Gypsum Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 50 min.
2 tbsp Ýogurt Fining Mash 45 min.
0.50 tsp Brewtan B Water Agt Boil 15 min.
6 g Acetic acid Water Agt Boil 10 min.
0.50 each Whirlfloc Fining Boil 10 min.
500 g Apple Slices - Pie Fruit Flavor Primary 2 days
30 ml Cinnamon tisane Flavor Primary 2 days
20 ml Vanilla extract Flavor Primary 2 days
0.50 tsp Gelatin Fining Primary 1 days
40 ml Cinnamon tisane Flavor Secondary 5 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.91 bar       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Snout Juice Mango Sour Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
4.2 Calcium chloride
1.8 Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Infusion 72 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.6 L) 32.9
Mash volume with grains (equipment estimates 37.6 L) 36.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 26
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Volume into fermentor 23
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Batch #1 - 28/6/20 - (Eff.: 70 %, Att.: %, ABV: 5.1%)

  • Pre-boil (post sour) volume - 26 L (Using mash paddle measure)
  • Mash vol.: 31 L, Pre-boil vol.: 26 L, Batch vol.: 23 L
  • OG: 10 (Tilt), 1072 (Refract.)
    Pre-soured with 12 ml Lactic acid 88%, Vaalia French Vanilla Pro-biotic yoghurt, left for 48 hr at 40 C. It was cold and the wort cooled slowly to 30 C despite heat wrap, may have affected sourness.
    30/6/20 - x2 re-hydrated Nottingham yeast packs in 25 C, 220 ml water with a hint of Fermaid AT as the wort is sour and some viability may be lost.
    4/7/20 - Ferm temp upped to 19.5 C, cold days so slow to rise.
    5/7/20 - SG: 1034
    6/7/20 - SG: 1033
    9/7/20 - SG: 1032, 18.5 C, tastes of sweet orange and smells slightly like funky raw grain, medium body, not bad. Cold crashed to 1.5 C for 2 days.
    Trying to keep the initial flavour additions a little restrained so that I could add more after kegging.
    11/7/20 - Fined with gelatin (1/2 tsp in 1/4 cup water warmed in microwave to 65 C) poured into fermenter.
    12/7/20 - Kegged and carbed. Fermenter had a strong cinnamon aroma but not much flavour.
    14/7/20 - Tastes strongly of apple juice/cider, a hint of sour.
    18/7/20 - Tastes strongly of apple pie filling with not much cinnamon or vanilla. Added another 40 ml of cinnamon tisane through PRV.
    23/7/20 - Added 6 ml of Vanilla (Madagascar) through PRV.
    3/8/20 - Added another 5 ml of Vanilla (Madagascar) and 20 ml of cinnamon tisane through PRV, still heavy on the apple with only a hint of cinnamon at the back.
    7/8/20 - Added 30ml cinnamon tisane, poured off a bottle for camping.
    23/8/20 - Added 60 g Muscavado sugar and 50 g brown sugar dissolved in 200 ml of boiling water to keg to try and add biscuit/crumble flavour. Next time add more biscuit in the malt bill.
    8/11/20 - Ditched it, couldn't get it to taste right. Sad face

    Cinnamon tisane added 30 ml (syringe) before cold crash with vanilla and apple. Made using 3 cinnamon sticks (photo) in 300 ml of water, soaked for 30 min then boiled for 10 min and allowed to cool.
    Vanilla extract (photo) added 20 ml through airlock.
    Apple Slices - Pie Fruit (photo) 500 g added in mesh hop sock.


    Substitutes:
  • Crisp Malt Naked Oats in for Golden Naked Oats
  • Gladfield Light Crystal in for Cara-Amber
  • 27.5 L pre first (15 min) boil.

    Description of Original: A-weema-weh, a-weema-weh
    In the crumble, the mighty crumble,
    This beer is heaps alright.
    In the crumble, the apple crumble,
    This beer will heaps delight. A Weeeeeee…..
    This Apple Crumble Dessert Sour has a tasty malt bill with a strong stewed apple flavour, delicious cinnamon and vanilla notes and a nice tartness to boot!
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  • Last Updated: 2020-11-09 09:34 UTC