I’ve always been a pretty big fan of Brewski’s line of pie sours, with their strong flavours and T H I C C mouthfeel. This is my attempt to make one of my own.
Ingredients
Grain
Amount
Pale ale malt
52%
Wheat malt
40%
Rolled oats
8%
Other Ingredients
Amount
White Labs WLP672, Lactobacillus Brevis
1 vial
White Labs WLP4051 Farmgarden Kveik (old)
1 vial
Lallemand Kveik Ale Yeast
11g
Rhubarb
~3Kg
Resting temp
Time
~53C
30min
~67C
60min
Hops
Amount
Time
Saaz
50g
@-60min
Galaxy
50g
@-15min
Lactose
500g
@-15min
Measurement
Value
OG
1.050
FG
1.020
ABV
~4%
Water
Mash water is (grist weight)*3, so (2+1.5+0.3)*3=11.4L in this case. For simplicity, I’ll use 10L.
This gives 15L of sparging water, for a total of 25L.
The grist will retain about 0.5-0.6L of water per 500g grains, meaning that roughly 4L water will be retained by the grist.
My pot has a boil-off rate of about 3L/h, so since I’m planning to boil for 1h I’ll add another 3L to compensate for that
Another 2L will also be added to compensate for the loss from the yeast cake and the fruit going into the wort later
Notes
The beer turned out quite great actually! It’s
OG pre dilution pre sour - 16L @ 1.060 OG pre dilution post sour - 16L @ 1.052 FG - 20L @ 1.020
