Fruit Ninja Sour Pale Ale (Kettle Soured)
General Information
Method: All Grain

Mashed 60 mins @ 150

Boiled for 5 mins (no hops) cooled to 100 F, added lactic to adjust ph below 4.7 (ended up hitting 4.5), and pitched 32 oz of GoodBelly Mango probiotic drink.  Purged the headspace with CO2, and covered the kettle with saran wrap to minimize any O2 exposure. 

48 hours later (3.3 ph) I brought everything up to boil for about 45 minutes, chilled to 150 and added all whirlpool hops (5 oz Citra/5 oz Mosaic) and let sit for 30 mins. Continued to chill to 65 and pitched a 3L stirred starter of WLP644 Sacch Trois. 

One week later I drew out .5L of the fermenting beer and trub, gravity was 1.017. I made another starter wort and added the 500ml from this batch to it and pitched this back in the main batch at high krausen.  This was done as fermentation seems to stall considerably. 

An idea for next time: Consider sacch fermenting first runnings while kettle souring 2nd/3rd runnings and then later combining them after killing off the lacto.  This might promote healthier yeast and once the acid beer is added the yeast has built up enough cells to handle the additional sugars. 


Scale This Recipe
Enter desired final yield (volume):  gallons
18.00 pounds 78.3% of grist
5.00 pounds 21.7% of grist
23.00 pounds Total Grain Weight 100% of grist
5.00 ounces Pellets @ 0 minutes
Type: Bittering
Use: Boil
5.00 ounces Pellets @ 0 minutes
Type: Bittering
Use: Boil
8.00 ounces Pellets
Type: Aroma
Use: Dry Hop
8.00 ounces Pellets
Type: Aroma
Use: Dry Hop
26.00 ounces Total Hop Weight  
White Labs WLP 644 Sacch Trois — Liquid — 3L stirred starter
Water Profile
Source: RO plus additions
Sulfate: 270 ppm
Calcium: 104 ppm
Magnesium: 18 ppm
Chloride: 43 ppm
Sodium: 15 ppm
Notes: Adjust Mash ph to 5.2
Primary: 4 days @ 67° F
Secondary: 18 days @ 72° F
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