With this beer, I wanted to return to the first sour I ever made, a strawberry sour. It was not long after covid had started, and I was spending a lot of time indoors as my workplace at the time (a bar) was frequently shut due to lockdowns. I remember spending hours and hours researching souring techniques and methods, and eventually made my first kettle sour. It was a beer I was extremely proud of, because all the effort of planning and research paid off.
This time around, I wanted to up the depth of flavour and also paid hommage to Brouhaha’s strawberry rhubarb sour, one of my first and all-time favourite sours. I’ll be adding some citra as a whirlpool addition, to add some slight bitterness and citrus backing. I’ll also be adding 2.5kg of strawberries and 1kg of rhubarb at the end of primary fermentation. As I’ve done with all of my recent sours, I’ll be using Philly sour yeast and a bit of dextrose to encourage lactic acid production in the yeast.
Strawbarb sour
Luke Ryan
Gose
5.6% / 13.9 °P
All Grain
BrewZilla 35L - March 2020 - GASH (copy)
72% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 20 L
Sparge Water: 14.58 L @ 76 °C
Total Water: 34.58 L
Boil Volume: 30.08 L
Pre-Boil Gravity: 1.044
Vitals
Original Gravity: 1.052
Total Gravity: 1.056
Final Gravity: 1.013
IBU (Tinseth): 11
BU/GU: 0.20
Colour: 6.5 EBC
Mash
Strike Temp — 71.7 °C
Temperature — 67 °C — 60 min
Malts (5 kg)
2.25 kg (43.3%) — Gladfield Pilsner Malt — Grain — 3.7 EBC — Mash
2.25 kg (43.3%) — Gladfield Wheat Malt — Grain — 4.2 EBC — Mash
500 g (9.6%) — Oats, Flaked — Grain — 2 EBC — Mash
Other (3.7 kg)
200 g (3.9%) — Briess Dextrose — Sugar — 2 EBC
2.5 kg — Strawberry (Fruit) — Other — 0 EBC — Secondary
1 kg — Rhubarb — Other — 0 EBC — Secondary
Hops (50 g)
50 g (11 IBU) — Citra 12.6% — Aroma — 20 min hopstand @ 83 °C
Miscs
1.8 g — Calcium Chloride (CaCl2) — Mash
1.5 g — Gypsum (CaSO4) — Mash
7 ml — Lactic Acid 88% — Mash
1 items — Campden Tablets — Mash
1 items — Whirlfloc — Boil — 15 min
Yeast
1 pkg — Lallemand (LalBrew) Philly Sour 75%
Fermentation
Primary — 19 °C — 10 days
Carbonation: 2.4 CO2-vol
Water Profile
50Ca2+
15Mg2+
44Na+
98Cl-
49SO42-
117HCO3-
Notes
-Strawberries are frozen, thawed, macerated and added at the end of fermentation
-Rhubarb follows the same process and is added at the same time
-200g dextrose during boil to add in lactic acid production
-Mid-range mash temp for balanced body