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First kettle Sour beer

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First kettle Sour beer

Postby alix101 » Sun Jun 18, 2017 10:44 am

Being impatient lends me to kettle souring as opposed to the more traditional methods.
It's been in the planning a while to try this, and I think it's worked

4500kg munich malt
300g cara munich
100g wheat
Mashed for 60 mins

Ran mash out without raising the temp, possible mistake but I think I've got away with it.
Lowered ph to 4.2 using citric acid
Pitched starter of lactobacillus pure culture from white labs and left it for 2 days at 27c. ph dropped to around 3.2.

I then boiled the wort for 25 minutes added 6g of northern brewer and added cascade candi syrup raspberry flavour at the end of the boil.

Pitched WLP644 Saccharomyces "Bruxellensis" Trois
And it's gone off like a rocket it's happily sitting with no temp control in a shed around 28c ....
Let's see if it works ...
"Everybody should belive in something : and I belive I'll have another drink".
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alix101
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Re: First kettle Sour beer

Postby tuffty22 » Thu Jun 22, 2017 1:15 pm

Hi

How did you work out how much citric acid to use ?

I want to attemp a berliner style beer soon. I'm happy with the process to follow but I can't seem to find out any kind of calculator for citric acid/wort volume.
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Re: First kettle Sour beer

Postby alix101 » Thu Jun 22, 2017 10:32 pm

Hi it seems to be sitting pretty I'll leave it a few weeks.
I used citric because it seemed to make sense but it's not the normal because it imparts flavour.
I have a ph meter so I added the citric until I reached 4.2 ph it didn't take alot.
"Everybody should belive in something : and I belive I'll have another drink".
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