Tag: Sour

6.5kg Glad field pils
300 cara hell
300 cara Munich type 3
125 abbey malt
100 carafa type 1

Mashed at 66c
3 c 5l sparge water at 75c

45 min
25g NZ hallertau 7.0%
20g NZ stryian Golding 7.2%
10 min
10g NZ hallertau 7.0%
15g NZ stryian Golding 7.2%
1.split fresh corriander seeds
1.2gm zested orange peel

0 min – late added at 50c
10g NZ stryian Golding 4.4%
4.5g NZ hallertau 7.0%
1.split fresh corriander seeds
1.2gm zested orange peel
2.5g Koppa flock

600g inverted sugar dark caramel
539 sugar jar smashed in micro wave ~ 300g

1060og at 25c 1064 = 5.6%
25l
Aerated with ken wood triblade soup attachment
Wyeast 3522 Belgian Ardennes™
Smacked at 2pm, started in boiled wort.
Fermented at 22c in garage

Plan to split batch and add extra sugar to bring up to 8-10%

Spilt into 10l

15l
Added 400g invert sugar
10dec. Add 260g sugar inverted, neutralised with baking soda.

Pico – added sour
1020 gravity
Added 30ml invert sugar
Now 1022

5 dec
1020 at 20c
Fermenting at 22c