Tag Archive: kettle sour
I’ve been enjoying various fruited goses (I blame Urban Artifact, Keypunch is awesome, and Pinwheel and Sliderule are pretty damn good!). So I decided to brew a lemon-lime gose. The recipe is basically the Milk the Funk Gose with an added 0.25 oz lime zest and 0.25 oz lemon zest. This was one of my almost-better brew days – I hit my mash temp (154F) and pH (5.3). The only problem is that I forgot campden tablets. Here’s hoping the souring rest and the fact that I used hot water from the water heater (as opposed to tap water) means that the chlorine will make it’s way out of the water.
Recipe and Brewing
I mashed normally, boiled for 10 minutes, chilled to 100, racked to fermenters and added an entire quart of GoodBelly Mango. Since I had more wort than space in one fermenter, I put 5 gal (ish) into an old keg and 1.5 gal (ish) into a fermenting bucket. I used most of the GoodBelly in the keg, but I did save some for the bucket (of course). After a day, I added some US-05 yeast. Basically a kettle sour, but I’m not reboiling because I’m lazy. The notes section in the BeerXML below has more of the nitty-gritty details.
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|8 gal||10 min||0.0 IBUs||2.8 SRM||1.034||1.008||3.4 %|
|Name||Cat.||OG Range||FG Range||IBU||SRM||Carb||ABV|
|gose||27||1.036 - 1.056||1.006 - 1.01||5 - 12||3 - 4||2.6 - 3.4||4.2 - 4.8 %|
|Brewer's Malt, 2-Row, Premium (Great Western)||5 lbs||50|
|White Wheat Malt||5 lbs||50|
|Goodbelly||72%||64°F - 95°F|
|Safale American (US-05)||DCL/Fermentis||77%||59°F - 75°F|
|Mash In||150°F||75 min|
|Brewed 6/3/2017. Used hot water, forgot campden tablets, initial mash pH 5.6, added 5 mL 88% lactic acid to bring to pH 5.3. PID was at 170 for several minutes, mash rested at around 154. Mashed out with 1.875g at 200, brought temp to 160. Took 3g of first runnings at 1.086. Added 4 gallons sparge at 200 with 3 mL 88% lactic acid. Batch sparge rest for ~10 minutes at 172. Took 3.8g second runnings at 1.027. Combined pre-boil wort was 1.038. Boiled for 10 minutes, KO and added 1.0 oz ground organic coriander, 0.5 oz sea salt, 0.25 oz lime zest (in hop bag) and 0.25 oz lemon zest (in hop bag). Stirred and drained through plate chiller to around 100 filling keg fermenter and ~2 gal into a small food-safe bucket. Added most of 1qt mango Goodbelly to the keg, the remainder to the bucket. pH of 5.05 into fermenter, measured after pulling a sample (because I forgot to check earlier). OG 1.038. Into fermenter around 4:30.|
|Download this recipe's BeerXML file|
2017-06-03: Brewed. OG 1.038, pH 5.05. Began souring rest at 100F at around 4:30 PM.
2017-06-04 12:00 PM: Checked pH = 3.62. Nice sourness after not even 24 hours!
2017-06-08 7:00 PM: Checked. 1.015 SG, pH = 3.22. Next time, I’m going to re-boil like a traditional kettle sour.
2017-06-10 2:45 PM: Checked. 1.010 SG, pH = 3.14. Mostly lemon flavor with some slight sweet-lime flavor on the finish.
2017-06-14 ?:?? PM: Checked. 1.008 SG, pH = 3.20. Dry hopped 1.5 gal batch with 1 oz Soriache Ace hops.
2017-06-16 6:00 PM: Checked, 1.008 SG. Moved to keezer for cold crashing.
Appearance: Hazy yellow. Actually looks like a NEIPA, not like a gose. Maybe it just needs more time to clear.
Aroma: The lactic acid dominates. Slight lemon.
Taste: Very acidic initial, lots of lemon through the middle with a slight lime finish.
Mouthfeel: Dry and sour. As expected!
Overall: It’s not bad for my second kettle sour, and definitely not bad for my first successful kettle sour! However some changes should be made for the next batch:
- Boil after souring to kill off the lactobacillus, and do this at a pH of around 3.4, not letting it hit 3.2. Right now, it’s just a little too acidic.
- Forget the lemon. Just use lime zest, keep some of the juice (frozen, perhaps?) for at bottling. The lactobacillus has enough lemon flavor on it’s own. This might push the pendulum too far to the lime.
Cheers! Sour is sometimes the new hoppy!
Entered in 2017 Cincinnati Malt Infusers Oktobersbest Competition, won gold!