Beer
Homebrewers Association
Homebrewers Association
Homebrew Recipes

Squeeze the Day

[This recipe is featured in the November/December 2017 issue of Zymurgy magazine.]

Best of Show, 2017 Make the Cut Challenge

Squeeze the Day | Sour Ale

Ingredients

  • For 5 gallons (18.9 L)
    • MALTS
    • 10 lb. (4.54 kg) pale 2-row malt
    • 4 oz. (113 g) flaked oats
    • HOPS
    • 1 oz. (28 g) Amarillo pellets @ 15 min
    • 0.5 oz. (14 g) Galaxy pellets @ flameout
    • 0.5 oz. (14 g) Citra pellets, dry hop 7 days
    • YEAST
    • Safale US-05 American ale yeast
    • EXTRA INGREDIENTS
    • 10 g probiotic powder, or about 1 cup of yogurt (to kettle sour wort)
    • 1 lemon’s worth (8.5 g) fresh lemon zest (dry hop 7 days)
    • 2 oranges’ worth (25 g) fresh orange zest (dry hop 7 days)
    • 1 grapefruit’s worth (15 g) fresh grapefruit zest (dry hop 7 days)
    • 1 clementine’s worth (5 g) fresh tangerine zest (dry hop 7 days)

    Specifications

    • Original Gravity: 1.050 (12.5° P)
    • Final Gravity: 1.012 (3° P)
    • ABV: 5%
    • SRM: 15
    • Efficiency: 74%

    Directions

    Mash at 154° F (68° C) for one hour. Sparge, running 7.9 gal. (30 L) of wort into kettle. Boil down to 6.6 gal. (25 L). After mashing, collect the wort in the kettle, cool to around 110° F (43° C), and add either probiotics with lactobacillus or yogurt with active cultures. Purge kettle with CO2 and seal. Allow wort to sit for 5 days at room temperature (the warmer the better) or until pH falls to 3.4. Bring to a boil and add hops. After primary fermentation is over, add the citrus zest and dry hops. Dry hop for 7 days before kegging or bottling.

    EXTRACT VERSION

    Substitute 7.5 lb. (3.4 kg) of pale malt extract syrup for the pale malt. Dissolve extract in reverse osmosis or distilled water to desired boil volume and proceed with kettle souring technique as above.

     
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