Beatrix, the witch of Melbrewin, was a peculiar sort. While other witches revelled in the macabre, she delighted in chasing trick-or-treaters with a mischievous cackle and a heart full of playful glee. As the moon climbed high, she'd retreat to her cozy brewers cottage, trading her pointy hat for a bottle of tart, refreshing sour apple ale. The sweet tang of the brew danced on her tongue, a perfect ending to a night of spooky fun. With each sip, she'd relive the day's escapades, the laughter of children echoing in her ears, until finally, lulled by the warmth of the fire and the lingering taste of apples, she'd drift off to sleep, ready for the next Halloween adventure.
cheers #brewhappy #enjoyresponsibly #trickortreat
Recipe written By Jimmy from BeerCo.com.au
VITAL STATS:
- Batch Size: 21 Litres
- Boil Time: 90 mins
PROPERTIES
- OG: 1.039
- FG: 1.005
- IBU: 27
- ABV: 4.5%
- Colour: 20.5 EBC
- Balance 0.68 IBU/SG Bitterness Ratio
- Efficiency: 72%
MALT:
AMOUNT |
FERMENTABLE |
COLOUR |
GRIST% |
| 1.50 kg | Malteurop Pilsen | 4.2 EBC | 58.8% |
| 0.55 kg | Joe White Light Munich | 12 EBC | 21.6% |
| 0.25 kg | Gladfield Dark Crystal | 200 EBC | 9.8% |
| 0.25 kg | Gladfield Redback | 62 EBC | 9.8% |
| 2.55 kg | TOTAL | 20.5 EBC | 100% |
ADJUNCTS:
| AMOUNT | FERMENTABLE | USE | TIME | COLOUR |
| 500ml | Apple Cider Concentrate | Fermenter | - | 30 EBC |
HOPS:
| AMOUNT | HOP | AA | USE | TIME | IBU |
| 15g | Nugget US T90 Hop Pellets | 13.6% | Boil | 60 mins | 26.7 IBU |
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. 7.65 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 17 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 90 minutes to provide body and caramelization of crystal malts.
5. Hops - Add 15g of Nugget @60 mins from the end of boil.
6. Syphon the wort into your fermenter. Add 500ml of Apple Cider Concentrate and give it a stir.
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 and 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.