Rhubard & Gooseberry Sour — Brewday Checklist

Mash Liquor

• Heat 12.63 L to 69.5°C
• Add Lactic Acid – 5.76 ml
• Add Epsom Salt (MgSO4) – 2.08 g
• Add Salt – 0.62 g

Grain Bill

• Extra Pale Maris Otter® Malt (Crisp) – 2.9 kg
• Biscuit (Dingemans) – 0.7 kg
• Wheat Malt (Crisp) – 0.3 kg
• Crystal, Light (Simpsons) – 0.1 kg
• Gooseberry – 1 kg
• Rhubarb – 1 kg

Sparge Liquor

• Heat 20.67 L sparge water
• Add Lactic Acid – 7.97 ml

Boil

• Start 60-minute boil
• At 60 min: Add 20 g Saaz
• At 60 min: Add 3.43 g Epsom Salt (MgSO4)
• At 60 min: Add 1.02 g Salt
• At 15 min: Add 2.00 g Protafloc
• At 0 min: Add 1.00 g TMM Concentrated Yeast Vit

Whirlpool

• No whirlpool

Primary Fermentation

• Pitch yeast: 1 x Wildbrew Philly Sour (Lallemand)
• Ferment at 19.4°C
• Add 0.50 ml NBS Clarity
• Dry hop: none