Rhubard & Gooseberry Sour — Brewday Checklist

Mash Liquor

• Heat 8.79 L to 68.4°C
• Add Lactic Acid – 3.60 ml
• Add Epsom Salt (MgSO4) – 1.52 g
• Add Salt – 0.44 g

Grain Bill

• Low Colour Golden Promise®™ (Simpsons) – 1.8 kg
• Biscuit (Dingemans) – 0.2 kg
• Wheat Malt (Crisp) – 0.18 kg
• Gooseberry – 0.94 kg
• Rhubarb – 0.83 kg

Sparge Liquor

• Heat 16.2 L sparge water

Boil

• Start 60-minute boil
• At 60 min: Add 10 g Saaz
• At 60 min: Add 2.59 g Epsom Salt (MgSO4)
• At 60 min: Add 0.75 g Salt
• At 15 min: Add 1.20 g Protafloc
• At 0 min: Add 0.60 g TMM Concentrated Yeast Vit

Whirlpool

• No whirlpool

Primary Fermentation

• Pitch yeast: 0 x Wildbrew Philly Sour (Lallemand)
• Ferment at 19.4°C
• Add 0.30 ml NBS Clarity
• Dry hop: none