I want to brew a series of light, tart, fruited kettle sours for summer. I'm basically aiming for a similar acid/salinity profile to Seaquench, but change up the recipe for a few different fruit versions (Raspberry, Blueberry, Cherry, maybe even a dryhopped version, etc.). I'm aiming for ~4.5% alcohol
Recipe:
7# Pilsner
2.5# Wheat
Kettle sour with TYB 282 L. Brevis post mash down to 3.3-3.5 pH
0.5 oz Willamette @ 60 mins
1.0 oz Corriander @ 10 mins
0.75 oz Sea Salt @ 5 mins
Using the Brewers friend calculator and a brewhouse efficiency of 75%, this gives me ~4.56% ABV using a medium attenuation.
What do you think about this? Is 0.75 oz of salt too much? Does the pH range seem right? What would you change to get closer to SeaQuench?
Questions:
This is the base recipe for using something like lime/lemon zest or dry hops. How would I adjust the grain to account for the additional gravity of the fruit puree?
I'm sure this depends on the brand of puree and how much sugar is in it, which brings me to my next question: Is there a good brand of puree to look for? I'm hoping to get a good variety of fruits and try a few different versions. I also want good quality with no added sugar or anything like that.
Last Question (for now): What yeast strains should I use? I think the yeast should probably be fairly clean, but I could see some English yeast with fruity esters being super helpful to keep the beer from being one-dimensional. The main concern I have is finding a yeast strain that will be able to handle the low pH from the kettle sour.
Recipe:
7# Pilsner
2.5# Wheat
Kettle sour with TYB 282 L. Brevis post mash down to 3.3-3.5 pH
0.5 oz Willamette @ 60 mins
1.0 oz Corriander @ 10 mins
0.75 oz Sea Salt @ 5 mins
Using the Brewers friend calculator and a brewhouse efficiency of 75%, this gives me ~4.56% ABV using a medium attenuation.
What do you think about this? Is 0.75 oz of salt too much? Does the pH range seem right? What would you change to get closer to SeaQuench?
Questions:
This is the base recipe for using something like lime/lemon zest or dry hops. How would I adjust the grain to account for the additional gravity of the fruit puree?
I'm sure this depends on the brand of puree and how much sugar is in it, which brings me to my next question: Is there a good brand of puree to look for? I'm hoping to get a good variety of fruits and try a few different versions. I also want good quality with no added sugar or anything like that.
Last Question (for now): What yeast strains should I use? I think the yeast should probably be fairly clean, but I could see some English yeast with fruity esters being super helpful to keep the beer from being one-dimensional. The main concern I have is finding a yeast strain that will be able to handle the low pH from the kettle sour.