Funky Blondy Mixed Fermentation Sour
Funky Blondy Mixed Fermentation Sour
(5 gallons/19 L, all-grain)
OG = 1.033 FG = 1.008
IBU = 20 SRM = 5 ABV = 3.3%
Ingredients
3.1 lbs. (1.4 kg) Crisp extra pale malt
1.5 lbs. (0.68 kg) German Pilsner malt
1.4 lbs. (0.64 kg) Munich malt
5.8 oz. (164 g) Weyermann Vienna malt
2.9 oz. (82 g) crystal malt (30 °L)
2.9 oz. (82 g) Weyermann Carafoam® malt
2.7 AAU Cascade hops (60 min.) (0.4 oz./12 g at 6.5% alpha acids)
6.1 AAU Mosaic® hops (5 min.) (0.4 oz./12 g at 14.5% alpha acids)
0.4 oz. (12 g) Citra® hops (0 min.)
0.5 oz. (15 g) lactic acid bacteria
WildBrew Philly Sour yeast
¾ cup corn sugar (if priming)
Step by Step
Mash the grains in 2 gallons (8 L) of water at 153 °F (67 °C) for 60 minutes. Sparge and collect 6.3 gallons (24 L) of wort. Boil for 60 minutes and add hops as indicated. Cool the wort to 77 °F (25 °C) and transfer to your fermenter. Rehydrate lactic acid bacteria and pitch into the fermenter.
Allow to ferment for two days at room temperature and then bring to a boil for 15 minutes. Cool to 64 °F (18 °C) and pitch Philly Sour yeast. Ferment at 66 °F (19 °C) for five days before increasing the fermentation temperature to 73 °F (23 °C) for three days. Add priming sugar and bottle or keg and force carbonate to 2.8 volumes.
Funky Blondy Mixed Fermentation Sour
(5 gallons/19 L, extract with grains)
OG = 1.033 FG = 1.008
IBU = 20 SRM = 5 ABV = 3.3%
Ingredients
1.5 lbs. (0.68 kg) pale ale dried malt extract
1 lb. (0.45 kg) German Pilsen dried malt extract
1 lb. (0.45 kg) Munich dried malt extract
2.9 oz. (82 g) crystal malt (30 °L)
2.9 oz. (82 g) Weyermann Carafoam® malt
2.7 AAU Cascade hops (60 min.) (0.4 oz./12 g at 6.5% alpha acids)
6.1 AAU Mosaic® hops (5 min.) (0.4 oz./12 g at 14.5% alpha acids)
0.4 oz. (12 g) Citra® hops (0 min.)
0.5 oz. (15 g) lactic acid bacteria
WildBrew Philly Sour yeast
¾ cup corn sugar (if priming)
Step by Step
Add the crushed grains into a grain bag and submerge in 5.5 gallons (21 L) water in your brew kettle as you bring the temperature up to 170 °F (77 °C). Remove grains and then bring to a boil. Turn off heat and carefully stir in the malt extracts until completely dissolved. Return to heat and bring to a boil for 60 minutes. Add hops at times indicated.
Cool the wort to 77 °F (25 °C) and transfer to your fermenter. Rehydrate lactic acid bacteria and pitch into the fermenter.
Allow to ferment for two days at room temperature and then bring to a boil for 15 minutes. Cool to 64 °F (18 °C) and pitch Philly Sour yeast. Ferment at 66 °F (19 °C) for five days before increasing the fermentation temperature to 73 °F (23 °C) for three days. Add priming sugar and bottle or keg and force carbonate to 2.8 volumes.
Written by Lucy Corne
Brewed by students from the University of Limpopo, this blonde sour beer was awarded bronze in the Intervarsitybrew competition’s sour beer category. The recipe uses a blonde ale base to express light to moderate malty aroma, possibly with a light bread or caramel note, and it also expresses low to moderate fruitiness, with medium hop aroma. Such low characters will not interfere with the sourness, acidity and funky character contributed by fermenting yeast and bacteria.”
