Kettle-Soured Belgian Brown with Mixed Berries

Discussion in 'Beer Brewdays!' started by strange-steve, Aug 20, 2019.

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  1. Aug 20, 2019 #1

    strange-steve

    strange-steve

    strange-steve

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    This one was inspired by one of @prog99's brews and is a bit of a fusion beer, sort of cross between a fruit Berliner and a Belgian brown ale. What I'm hoping for is a chocolate and berries flavour, rich, fruity and tangy. What I'd love is something like a Duchesse du Bourgogne crossed with Rodenbach Charactere Rouge, although without the brett.

    The mash is on currently, to be followed by a quick sparge and then kettle soured with Swanson lacto pills.

    Recipe Specs
    ----------------
    Batch Size (L): 20.0
    Total Grain (kg): 4.490
    Total Hops (g): 20.00
    Original Gravity (OG): 1.054 (°P): 12.6
    Final Gravity (FG): 1.011 (°P): 2.8
    Alcohol by Volume (ABV): 5.52 %
    Colour (SRM): 21.6 (EBC): 42.6
    Bitterness (IBU): 0.2 (Average)
    Brewhouse Efficiency (%): 80

    Grain Bill
    ----------------
    4.000 kg Pilsner Malt (89.09%)
    0.240 kg Special-B (5.35%)
    0.150 kg Chocolate (3.34%)
    0.100 kg Cafe Malt (2.23%)

    Hop Bill
    ----------------
    20 g Aged Leaf (0.5% Alpha) @ 1 Minutes (Boil) (1 g/L)

    Misc Bill
    ----------------
    2.0 kg Frozen Mixed Berries @ 7 Days (Secondary)

    Single step Infusion at 66°C for 60 Minutes.
    Fermented at 20°C with WLP530 - Abbey Ale

    Notes
    ----------------
    After sparge bring to boil for 1 min
    Cool to 38c
    Pre-sour the wort to 4.3 pH with lactic acid
    Pitch 8 lacto pills plus lambic dregs
    Stop souring around 3.5 pH
    Boil for 15 mins or for raw ale 82c for 15 mins to pasteurise
    Add frozen fruit on day 5 and leave for 2 weeks
     
    Last edited: Aug 20, 2019
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  2. Aug 20, 2019 #2

    prog99

    prog99

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    Looks good although mine was really someone elses recipe.
     
  3. Aug 20, 2019 #3

    strange-steve

    strange-steve

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    I've added the lacto pills (although they are a couple of months out of date so I hope there's still some life in there) and wrapped it up at 38°c until tomorrow. Tbe colour is a really nice reddish brown.
    [​IMG]
     
  4. Aug 20, 2019 #4

    prog99

    prog99

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    Did you chuck the capsules in whole or open them up?
     
  5. Aug 20, 2019 #5

    strange-steve

    strange-steve

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    Nah I opened them up, didn't really want the gelatin goop (or whatever they're made of) in my beer.
     
  6. Aug 21, 2019 #6

    strange-steve

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    Tested the pH this morning and it has gone from 4.3 to 4.9 apparently :?::?:

    Obviously a measurement error somewhere but still rather odd. The starting pH was measured after stirring in the lactic acid by just dipping the meter into the top of the GF. This morning I took a sample from the pump, so it would have been taken from the bottom of the GF (and I didn't stir it first). Maybe stratification causing a false reading?
     
  7. Aug 21, 2019 #7

    prog99

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    I tested the ph on my one with a sanitised spoon and tasting it! So no idea on the ph
     
  8. Aug 21, 2019 #8

    BeerCat

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    How much lactic acid did you use to lower your ph Steve? I cant find my meter and i am planning one for the weekend. That's if the starter works.
     
  9. Aug 21, 2019 #9

    strange-steve

    strange-steve

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    I added 10 ml which brought it down to 4.3. I would have preferred it a little lower but I ran out of lactic acid.
     
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  10. Aug 21, 2019 #10

    BeerCat

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    Thanks, i forgot to ask what volume that was for?
     
  11. Aug 21, 2019 #11

    strange-steve

    strange-steve

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    22L of wort.
     
  12. Aug 22, 2019 #12

    strange-steve

    strange-steve

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    Well this was a slow one. My previous kettle sour was done after 24 hours, this one hadn't dropped at all after 24 hours so I chucked in a few more lacto capsules. This morning I checked again and pH was down to 3.3 acheers.

    The wort smelled and tasted delicious, sweet and sour and fruity. Yeast is now pitched and it's wrapped up in the fridge.
     
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