My first attempt at a kettled-soured Berliner Weisse went awry. I tried to use the yogurt souring method that is posted on the Milk the Funk wiki. Living in the south where we are accustomed to 90+ degree days for two months I pick the one weekend to kettle sour a beer where the lows for the night are in the 60s, go figure right. I whipped up some starter wort and chilled it and then threw my flask into a water bath and turned on my sous vide heater. After about 24 hours I tasted the wort I inoculated, it was a clean yogurt like sour. I then proceeded to brew the Berliner. Brewed, pitched the soured starter, bubbled 30 seconds of CO2 into the wort, covered with plastic wrap, then the lid and forgot about it. The next day, I went outside to check on it, my wort was sitting at 70 degrees. Yes, it felt glorious outside, and a cold front coming through in August. *head slap* I let it sit one more day and it still tasted like sweet wort with just a twinge of sour in the background. *head slap* Well the expierement was watering my grass. Ahh, well. Yes it took me all this to tell you why I was brewing this “Golden Sour”. My all knowing self really believed that I had enough grains to brew another Berliner and use the Omega Yeast Labs Lactobacillus blend. I thought wrong. *head slap* Kitchen sink time, I already knew I wanted to brew this evening so here we go.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.5 gal |
60 min |
0.0 IBUs |
4.9 SRM |
1.047 |
1.008 |
5.2 % |
|
Actuals |
1.046 |
1.01 |
4.7 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Style |
|
1.035 - 1.055 |
1.008 - 1.015 |
10 - 30 |
2 - 10 |
2.2 - 2.8 |
2 - 5 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
7.75 lbs |
75.61 |
| Barley, Flaked |
1 lbs |
9.76 |
| Rye Malt |
12 oz |
7.32 |
| Aromatic Malt |
8 oz |
4.88 |
| Acidulated (Weyermann) |
4 oz |
2.44 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Meridian |
2 oz |
7 days |
Dry Hop |
Pellet |
5.5 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| American West Coast Ale (BRY-97) |
Lallemand/Danstar |
77% |
59°F - 71.6°F |
| Lactobacillus Blend (OYL-605) |
Omega |
72% |
68°F - 95°F |
| Brevis/WLP011 European Ale |
Home |
72% |
64°F - 69°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
148°F |
75 min |
Notes
Brewed after work on a Friday evening.
Process:
----------
Chilled to approx 95 degrees. Called it good enough, pitched Lacto blend. Let it sit in my carport for approx 48 hours. Put the carboy in my fermentation chamber at 66 degrees. Let it cool down to ambient temp in the chamber then pitched the slurry. |
After 3 or 4 days I noticed that I did not see any sign of fermentation. Hmmmm. This is not good. I checked my gravity and I was hovering around 1.038. Something needs to happen, because I’m ready to drink this beer.
I dug around in my fridge and found lots of dry yeast. I have way too much yeast on hand, but I decided to give it a go and pitch a pack of the Lallemand BRY-97. The next day I walk outside to check on the fermentation and I see signs! Whew! I let go for about 4 days, I check my gravity once again I’m sitting at 1.010. I go ahead and dry hop it and now it is almost ready to package.
Getting a dry-hopped sour ale has really challenged me. I guess this one of many reasons I brew. The sample I pulled tasted pretty good and I am really looking forward to this beer. These experiments have really kept me going lately.
