A tart, blackberry-flavored kettle-soured wheat beer. Gold medal winner.
All grain (6 gal)
Designed in Brewfather based on 70% mash efficiency
ABV: 3.3%
Estimated OG: 1.032 SG
Estimated FG: 1.007 SG
IBUs: 3
Color: 2.5 SRM
Mash:
85% (7 lbs 2 oz) German Pilsner
15% (1 lb 4 oz) white wheat malt
*Optional* adjust water chemistry to achieve a sulfate to chloride ratio of 0.7. That will help the cracker flavor of the Pilsner malt pop and linger in the finish.
Post-Mash:
Boil for 10 minutes. Do not add any hops at this stage.
*Optional* lower wort pH to 4.6 using lactic acid. This can help lower risk of infection by unwanted organisms who are sensitive to lower pH, but it is not necessary with good sanitization practices.
Cool to 95°F and pitch 1 package Omega Yeast OYL-605 Lactobacillus Blend.
*Optional* blanket top of wort with a layer of CO2.
Cover top of boil kettle with sanitized cling wrap and/or lid.
Take periodic pH readings and proceed to the next step once pH reads between 3.5-3.7. Alternatively, taste it after 24 hours with a sanitized spoon. Note that if you will be adding fruit, that will impart additional acidic tartness. Kettle sours tend to also be more highly carbonated, which will also add more bite due to the increased carbonic acid. Err on the side of less tartness until you dial in your preference in subsequent batches.
Boil:
60 minute - 0.15 oz Hallertau Blanc hops (8.60% AA - 3 IBUs), or a very small amount of a clean bittering hop like Magnum to achieve the same small IBU amount.
15 minute - 1/2 Whirlfloc tablet
Yeast:
1 package Imperial Yeast #A07 Flagship, or any similar clean-fermenting yeast (e.g., chico or California Ale strains). You don't want a lot of yeast character in order to allow the fruit to shine, with a delicate malt finish.
Fermentation:
Once primary fermentation has concluded, add 3 pounds of blackberry puree and allow to ferment in secondary for one week or longer.
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