BREWING
GORGEOUS BREWERY’S KETTLE SOURING PROCESS One of the more unique beers produced at Gorgeous was a collaboration kettle sour beer with Laine Brew Co. called Goosebump. Below is Reuben’s 10-Step guide to how they kettle sour their beer to provide a clean tartness to the beer while ensuring the sterility of the brewhouse. Step 1 – Water treatment. The water treatment is as per normal; AMS and brewing salt additions. Step 2 – Mash & Separation. The mash temperature pro le is conducted as per normal, however, Acidulated Malt (10kg on top of a 130kg grist) is added at the end of mashing process just prior to sparging. This helps lower the pH of the mash. Step 3 – Boil. The wort is boiled to ensure sacchari cation has stopped and the wort is sterile. Step 4 – Adjust wort pH. The wort is adjusted lower to a pH of around 4.6 by adding food grade lactic acid. This helps prevent against unwanted microbes (and subsequent avour issues such as butyric acid) in the wort. Step 5 – Cool wort. The wort is then cooled down to the optimal temperature of around 40°C and maintained at this temperature. Step 6 – C0 2 purge. The kettle is ushed with carbon dioxide to prevent any microbial contaminants such as aerobic bacteria causing acetic acid. Step 7 – Pitch bacteria. Lallemand’s Wild Brew Sour Pitch ( Lactobacillus plantarum ) is used at the recommended pitching rate of 10g/hL. Step 8 – Wait! Over the next 24 hours the pH of the wort will drop further. This is then measured with a pH meter and taste – sometimes Titratable Acidity is also checked. Step 9 – Boil. The wort is then boiled and hops added as per normal. The boiling process ensures the lactobacillus is dead and the pH will not drop any further; the wort pH has dropped from 4.6 to 3.2 pH in just 24 hours. Step 10 – Whirlpool, Chill, Ferment. Treat the beer as per normal and pitch the yeast according to the standard rates.
BREWER AND DISTILLER INTERNATIONAL ● 4
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