Fairwater Brewery

Rhubard & Gooseberry Crumble Sour — Brewday Checklist

Mash Liquor

Heat 9.37 L to 79.4°C
Add Calcium Chloride – 0.80 g
Add Epsom Salt (MgSO4) – 0.50 g
Add Lactic Acid – 4.48 ml
Add Salt – 0.11 g

Grain Bill

Aromatic Malt (Dingemans) – 0.2 kg
Caramalt (Simpsons) – 0.05 kg
Crystal, Light (Simpsons) – 0.2 kg
Extra Pale Maris Otter® Malt (Crisp) – 2.65 kg
Gooseberry – 2 kg
Munich (Dingemans) – 0.45 kg
Oats, Flaked – 0.45 kg
Rhubarb – 2.5 kg

Sparge Liquor

Heat 18.4 L sparge water
Add Calcium Chloride – 1.50 g
Add Epsom Salt (MgSO4) – 1.00 g
Add Lactic Acid – 7.04 ml
Add Salt – 0.22 g

Boil

Start 60-minute boil
At 60 min: Add 20 g Saaz
At 15 min: Add 1.00 Items TMM ProMix
At 10 min: Add 250.00 g Maltodextrin

Whirlpool

No whirlpool

Primary Fermentation

Pitch yeast: 1 x Wildbrew Philly Sour (Lallemand)
Ferment at 18.3°C
Add 0.53 ml NBS Clarity
Dry hop: none