BRETT THE BERLINER

Sour Saison

 

Brewer: Doug Schmidt  

Competitions:  NHC Final Round (2017); MCAB XIX Championship

Place: 3rd - Sour Ale (Category 22); 1st - Sour/Wild Ale

 

Batch Size: 5 gallons

Mash (2-step): 75 minutes at 148 F (add 2.6 gal H2O at 158 F); 10 minutes at 168 F (add 1.4 gal H2O at 208 F); fly sparge at 170 F

3.66 lbs Pilsner (2 Row)

2.66 lbs Wheat Malt

0.33 lbs Acid Malt

0.33 lbs Carapils (Briess) 

0.33 lbs Rice Hulls

0.33 tsp Calcium Sulfate

0.7 tps  88% Lactic acid

 

Boil: 0 minutes

No hops, heated to 180 F to pasteurize

 

Bacteria:

The Yeast Bay Lactobacillus Blend

 

Yeast:

Mangrove 10 Dry Yeast

Blend of White Labs 645,653 and 650

 

Fermentation:

Following heating wort to 180 F, cool to 90 F and pitch Lacto starter; use sous vide to maintain temp at 90 F until pH reaches 3.1-3.3

Once pH within range, pitch Mangrove 10 dry yeast and blend of White Labs 645,653 and 650; ferment to stable gravity

 

OG: 1.036     IBU: 0

FG: 1.001