All Grain Strawberry Sour - Super Tart Ale

All Grain Strawberry Sour - Super Tart Ale

MALT BILL

• 7 lbs Malteurop Pilsner Malt
• 2 lbs Malteurop Wheat Malt
• 12 oz Malteurop Crystal Wheat (3 Lovibond)
• 8 oz Malteurop Dextrin Malt

MASH & SPARGE SCHEDULE

• Strike Water: 3.25 gallons of H2O heated to 163°F
• Mash: Hold at 152°F for 1 hour
• Sparge Water: Approximately 4.5 gallons of H2O heated to 172°F

BOIL SCHEDULE (60 MINUTES)

• 60 Minutes: 1.0 oz Tettnang Hops (4.3% Alpha Acid)
• 0 Minutes: Flameout / Chill wort rapidly to yeast pitching temperature

FERMENTATION & CELLARING

• Primary Fermentation: 8 days at 72°F using Lallemand Sourvisiae yeast.
• Secondary Fermentation: 4 days. Rack beer onto 5.5 lbs of fresh strawberry puree from Five Forks Sustainable Farms (Pageland, SC).
• Finishing: 4 days. Cold crash the vessel, add gelatin finings, and cold condition to drop fruit solids.
• Packaging: Transfer to keg, force carbonate, and conditioning to taste.