Funktional Fruit Sour Extract Beer Recipe Kit
- Aroma: Soft malt tones underlie a complex yeast-driven matrix of spicy phenolics and fruity esters, with up-front aromas of the chosen fruit puree and an unmistakable tartness.
- Appearance: The base beer is a deep straw color with bright white head and a slight haze. The added fruit puree will create a vibrant color ranging from peach-yellow to red-pink to nearly purple depending on the specific fruit used.
- Flavor: Low to moderate bready maltiness with very low bitterness. Fruit puree is the star of the show in perfect synergy with the mild to medium-high tart sourness provided by the lactobacillus.
- Mouthfeel: Light bodied, with a smooth finish after the swallow and includes a moderate to firm tart bite on the back and sides of the tongue.
- Overall Impression: An incredibly easy drinking beer popping with Belgian yeast notes, deep fruit flavors and a satisfying and thirst-quenching tart finish.
|Total Time to Make||6 weeks|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
First sour beer I've ever made and it came out great! I let it kettle sour for 3 whole days. I will probably try going a little bit longer. Great summer brew!
Followed the recipe as is and it turned out well with a few drawbacks.
1.) There seems to be a very yeasty nose to the beer. I think this is caused by something I may have done, but I really don't know.
2.) For the amount of sugar in the wort, especially after adding the puree, I think I my have under-pitched the yeast.
3.) One of the bottles exploded because of over-carbonation. Not sure what could have caused that. Maybe residual sugar from the puree?
Still 4 stars, beer tastes good. Dryer than expected, and very bubbly, but overall for my first attempt at a kettle sour it was very drinkable.
The ladies loved it - unanimous vote to make more. Added one pound additional golden DME. Primary fermentation with Nottingham yeast. It went form 1.054 to 1.010 over 5 days.
Transferred to secondary with crushed frozen fruit: 1.5 lb blueberries, 2 lbs berry mix (blackberry, strawberry, blueberry), 12 oz cranberries. Added more yeast Safbrew T-58. More fermentation at 75F for 2 weeks. Strain carefully while transferring to keg ( I had to repeat this step due to keg clogs), and force carbonate. FG 1.020 (could probably have gone longer if we weren't having a party).
Delicious summer beer.
Did a full 5 gallon kettle souring/boil and it came out with a great tartness. Doubled the LME for an ABV boost, racked over raspberries and dryhopped with lemondrop. Turned out amazing at 7.5%!
If you have been nervous about trying a kettle sour for any reason like I was, this is the kit to change your mind. I chose blackberry to go with mine and could not be happier with the final result