Kumquat Citra Sour

ABV: 6.5% by volume

IBU: 20 IBU

SRM: 5

OG: 1.059 (14.5° P)

FG: 1.010 (2.5° P)

Yield: 5.5 U.S. gallons (20.8 L)

The following beer recipe is featured in the March/April 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

The follow homebrew recipe comes courtesy of Jared Hatch. Variations of this recipe have won the Korean National Homebrewing Championship twice.

The citrus flavors from the kumquats pair beautifully with the Citra hop character. Hatch likes to use Cryo Hops when dry hopping to reduce absorption losses. He does a clean primary fermentation before racking to secondary, where he adds the Roeselare culture. Once the gravity is stable and the beer has the desired Brett aromatics and sourness, the beer is racked onto the kumquats.

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Yield: 5.5 U.S. gallons (20.8 L)

The following beer recipe is featured in the March/April 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

The follow homebrew recipe comes courtesy of Jared Hatch. Variations of this recipe have won the Korean National Homebrewing Championship twice.

The citrus flavors from the kumquats pair beautifully with the Citra hop character. Hatch likes to use Cryo Hops when dry hopping to reduce absorption losses. He does a clean primary fermentation before racking to secondary, where he adds the Roeselare culture. Once the gravity is stable and the beer has the desired Brett aromatics and sourness, the beer is racked onto the kumquats.

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