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Brewing Quick Sour Fruited Beers (Part 1)
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- Опубліковано 8 чер 2022
- Enigma Recipe
OG 1.051 - FG 1.017 - ABV 4.5% - About 0 IBU
44.5% Pilsner
38.2% Two Row
5.8% Crystal 10L
11.6% Lactose (in WP)
Philly Sour (Co-Pitching Missing Linck on day four)
528lbs total fruit, split evenly between Raspberry, Strawberry, and Pink Guava added to the fermenter 24 hours after pitching yeast.
Adam Mills, Head Brewer at Cartridge Brewing gives an in-depth behind the scenes look into brewing the techniques he uses when brewing kettle sour style fruit beers. In this video we get a behind the scenes view into how Adam brews Enigma, a tart beer fermented with Philly Sour and Missing Linck yeast strains. Enigma is fruited with strawberry, pink guava, and raspberry. This video is full of techniques, concepts, and recipe tips for homebrewers, and those looking to enter the industry.
Instagram: @adam_makes_beer ~ @jungbrudekk
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Hello, I am Adam! I am Head Brewer at Cartridge Brewing outside of Cincinatti, OH. I am a former high school and university educator, and I have been making beer for a living for over a decade. My goal here is to give a behind-the-scenes look into the craft brewing industry, and to share any knowledge I have. I am not the perfect brewer, but I am always pushing myself to get better and to learn more. I have an amazing team behind me, my Assistant Brewer, Maggie, and Josh, our cellarperson and packging lead. Our goal in the brewhouse is to always aim for the bullseye, knowing we will never hit it. That mantra keeps us focused on continual growth, and helps us appreciate the journey of improving as brewers.
This channel needs more subscribers. So much interesting and useful information here!
Thanks so much! Please consider sharing it with your friends that brew or love craft beer!
Street legal baby! Awesome videos and really informative
Thank you!!!
Lovely yeast, i have made one with raspberry and one with cloudberry, turns out great. Thanks for sharing and for the tips as well =)
Thanks for watching!
Thank Adam for sharing all those great details! I would love a video how you choose your water profile modification.
I will add that to the list, thanks!
Great video. Street Legal, like it🍻
:) Thanks 👍
Cheers Braj!
Cheers!
Hey Adam, I see you are using equal parts for your fruit addition but at what ratio to your wort in the fermenter? Also I can't seem to find the missing linck by omega... It's not even on their website of strains they offer.... Also what water profile are you using with this one? I would really like to replicate this one at home! Thanks man, keep up the great work!
Thanks so much! I am not sure missing Linck is publicly available. You can do this recipe with just Philly sour and be good tho. I will try and post a pic of the recipe for the water profile.
There are 16.5bbls in the FV.
How do you oxygenate the yeast? Do you have an inline O2 line + gauge? Also, how do you measure how the amount of dissolved O2 in the beer?
Great question. I add O2 through a stone just on the cold side of the heat exchanger. I currently use a blichmann O2 regulator but I am looking to upgrade. I do not have a DO meter.
Thanks for this video Adam. Love it. Does philly yeast is temperature dependant to lower the pH where you need it?
Great question! From what I understand fermenting on the warmer side helps it generate acid.
Do you use the quantity from the package or higher? 'cause in their seminar they say the amount of yeast for a proper lactic sourness is higher. Edit> Got it from the video how much you use.
You are correct tho. I do believe that another variable in driving acidity is increasing pitch rate. Good call!
This is awesome! Subscribed. Question...you measured out salts and acid after you mashed in, are you adding those to the kettle?
Great question! The stuff you saw being measured is actually for the sparge, tho people do add salts to the kettle as well. I am adding it to the sparge to keep my ph down in the range I want.
Love fruited sour beers so much! Genuinely sad my Cherry Sour is running low!
Mind sharing what you did to make it?
@@adammakesbeer Philly sour with 200g/l cherry purée :) got a video on it actually!
@@NikitaVorontsov I have seen your stuff, you do a great job!
@@adammakesbeer thanks very much!
Mystery!
😃
I've had a pack of Philly sour in my fridge for a while,.. maybe it is time to give it a go! How many g/l is one hop pellet in your system. I need to get the recipe just right! Cheers!
Actually if you are making beer at home, just skip the hop addition and you will be fine. Cheers!
Quick question: when adding the gypsum, you said it brings the bitterness into focus.......but only added 1 gram of hops (Street legal!). Editing fluke or just muscle memory for the gypsum addition?
Great question. Yes that is one of the things that gypsum will do. It also is an important contributor of calcium that plays out in yeast health and fine tune balance of the beer from a water flavor standpoint. Does that make sense?
Hey what are your thoughts on Philly sour vs. Sourvisiae? In my experience Sourvisiae is a little more aggresive on acid productiuon. Why did you choose the Philly strain? Also, what final pH does your combo of processes usually produce for this beer (or maybe that's a Part 2 question)? ;)
I have only ran Philly sour. Just anecdotally I have heard that the other runs too aggressively acidic. Ph runs down to about 3.4, but the finished beer turns out to be “approachable” tart.
I didn’t know that you could use Philly sour in fermentation and not worry about contamination in other beers
Yup that is one of the benefits of this strain!
Did you really only add 1 gram of hops?🤯🤣
Indeed! We are very by the books 😂
@@adammakesbeer Wild! I bought a commercial sour in Oklahoma (long story) a couple of weeks ago. I've only had my own sours prior. I remember thinking "It seems like there's no hops in here". Now I think I was right. 🤣🤣 Absolutely love your content! Diehard fan#🍺🍺
@@nathanielanderson8623 So kind of you! 😃