With my last beer - Fruity Tooti - being the best beer I've brewed in ages I wanted to try another sour beer using acid malt, but using a more normal amount in the grain bill. I thought that a fruit addition would help this beer appeal to my friends that aren't keen on sours.
Mash - 40 mins starting at 70°C and falling to 63°C
2 Kg Pilsner malt
250g acid malt
½ teaspoon MgSO4
½ teaspoon CaSO4
Boil - 30 mins
20g Simcoe hops (alpha acid 13.8%) 20 mins before end
50g Simcoe hops 10 mins before the end
10g Irish Moss 10 mins before the end
Cooled rapidly using my wort chiller to 20°C. 800g of frozen blueberries were added to the FV along with 30g of Simcoe hops in a dry hop bag & the cooled wort was splashed through 2 colanders - to aerate - onto them.
A sachet of Mangrove Jack's French Saison yeast was pitched into 16 litres of wort & the final temperature was recorded at 18°C.
An OG of 1.034 and a PG at bottling of 1.004 gives an alcohol level of 3.9%. A teaspoon of priming sugar per 1 litre bottle makes a final alcohol level of 4.1%. The calculated bitterness is 70 IBU.
2 teaspoons of pectolase enzyme were added to the fermenting wort to help reduce haze & release sugars.
Bottled after 8 days in the FV.
Verdict on bottling - the beer is a lovely pink colour & tastes similar to a sharp rose wine. Interesting!