Duncan | Dark Sour Ale | BeerCo All Grain Brewers Recipe Kit




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Duncan was not like all the other kids at school.  He skated and listened to a lot of heavy metal music and always wore black clothes and his beloved Vans sneakers.  He was a bit of a weirdo but everyone liked Duncan especially when he got up on stage and let it rip on his Axe or smashed away on his beloved Drum Kit in the garage.  As everyone grew up and the smart kids when to Uni, Duncan got busy pulling apart cars and riding motorbikes.  Everyone else liked drinking Light Lager at the parties.  Duncan being Duncan had already started homebrewing and used to drink these dark beers that were sour - Jeez Dunc what's wrong with you?  Some of the cool kids graduated from Uni got jobs in the city wore suits and grew beards and started drinking beers like the ones Duncan used to brew!  Maybe Duncan knew something all along. Play it Loud! Sip and Savour and Enjoy Responsibly like Duncan does.

Duncan | Dark Sour Ale | Brewfather App Recipe Guidance

Recipe written by Jimmy from BeerCo.com.au

VITAL STATS:

  • Batch Size: 21 Litres
  • Boil Time: 60 mins

Properties:

  • OG: 1.066
  • FG: 1.013
  • IBU: 15
  • ABV: 7%
  • Colour: 74 EBC
  • Balance 0.22 IBU/SG Bitterness Ratio
  • Efficiency: 72%

MALT:

AMOUNT

FERMENTABLE

 COLOUR

GRIST %

4.10 kg

Malteurop Victorian Select Pilsen Malt

4.2 EBC

71.9%

0.85 kg

Joe White Dark Munich Malt

19 EBC

14.9%

0.55 kg

Gladfield Dark Crystal Malt

200 EBC

9.7%

0.20 kg

Gladfield Dark Chocolate Malt

1330 EBC

3.5%

5.70 kg

TOTAL

74 EBC

100%

 

HOPS:

AMOUNT

HOP

AA

USE

TIME

IBU

10g

Warrior® T90 US Hop Pellets

13.4%

Boil

60 mins

14.8 IBU

 

ADJUNCTS:

AMOUNT

FERMENTABLE

USE

TIME

COLOUR

454g

D-180 Premium Extra Dark Candi Syrup

Boil

5 mins

355 EBC

 

YEAST:

DRY YEAST | LALLEMAND

Lallemand Brewing WildBrew™ Philly Sour Yeast (Dry) 2 x 11g Sachets

METHOD:

  1. Mill the grains and dough-in targeting a mash of around 3 L of water to 1 kg of grain (a liquor-to-grist ratio of about 3:1 by weight, approx. 17 L) You may need to make an allowance for a false bottom.
  2. Hold the mash at 66.6 °C until enzymatic conversion is complete.
  3. Fly Sparge slowly with around 11 Litres of 75.6 °C water, collecting wort until the pre-boil kettle volume is around 25 L.
  4. The total boil time will be 60 minutes. You may want to boil for 90 mins if time permits.
  5. Hops - Add 10g of Warrior® T90 Hop Pellets @60 mins from the end of boil for a low 15 IBUs bitterness.
  6. When there is 5 mins of the boil remaining add the D-180 Premium Extra Dark Candi Syrup.
  7. Primary Fermentation - Pitch both sachets of Philly Sour Ale Yeast into the wort at 28°C - 29°C for the first three days of the fermentation and then dial down to 25°C for the rest of the fermentation. Do not be afraid of the high temperature, this drives lactic acid production, fermentation performance and produces red apple and stone fruit aromas.
  8. Secondary (Optional) - If doing a prolonged or complex souring rack to secondary in oak or a glass demijohn once primary fermentation is done. Add your mixed sour cultures in now.
  9. Approximate fermentation time is two weeks. Once the gravity stabilizes, the beer is ready to package.
  10. Prime and bottle condition or keg and force carbonate.
  11. Target a carbonation level of 2.7 volumes of CO2.