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Mixed-Fermentation Sour Beer |
19 L |
4.06% |
1.46 |
1.04 |
1.009 |
2.84°L |
All Grain |
395 |
Beer
0 |
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Title: Sea buckthorn-lingonberry-rowanberry-beetroot sour ale |
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| Boil Size: 19 L |
Boil Time: 0 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: N/A |
Primary Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 09/20/2018 05:02 AM |
| Notes: Add ca. 100 ml sauerkraut juice to yeast starter. Pitch starter, let ferment and sour. Boil whole berries for 2 min in water to sanitize. Discard water, crush berries and add to beer. Juice a medium-sized beet, boil the juice to sanitize and add to beer. Package after a couple of weeks. |
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Other Specialty Cider or Perry |
6.25 Gal |
8.24% |
0 |
1.063 |
1.001 |
9.93°L |
Extract |
1085 |
Beer
3 |
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Title: Twisted Oak Winter Cider |
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| Boil Size: 6.25 Gal |
Boil Time: 0 |
Boil Gravity: 1.063 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Extract |
Pitch Rate: 1.0 |
Primary Temp: 59 ° F |
Priming Method: Keg/C02 |
Priming Amount: N/A |
Creation Date: 01/23/2017 03:17 PM |
Notes: Apple cider fermented with apple-ginger syrup, Belgian candi syrup and a Belgian Ale yeast. Finished with a bourbon-oak tincture.
Apple-Ginger syrup: boil down one gallon fresh apple cider and 4oz finely chopped/ground fresh ginger. Reduce until thick and syrupy, about 1-2 cups. As syrup reduces lower heat so you do not scorch. Should be sweet, sour and spicy. Add syrups to fresh cider.
- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.5 pH.
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching yeast.
- Primary fermentation: 4-5 weeks @ 59°
- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks @ 60°- 65° (cellar temps)
At packaging, add the bourbon-oak tincture to taste (used 3oz medium toast french oak cubes in an 8 oz mason jar filled with the bourbon of your choice, aged at least 1 month but the longer the better). Added until I could just taste the bourbon. The tannins from the oak really balance out the acidity very nicely.
- Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg. |
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