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 ºF (add 2.6 gal H2O at 158 ºF); 10 minutes at 168 ºF (add 1.4 gal H2O at 208 ºF); fly sparge at 170 ºF

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 ºF 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 ºF, cool to 90 ºF and pitch Lacto starter; use sous vide to maintain temp at 90 ºF 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