Nectarine Sourvisiae Patch Kids (CB)

Got some Sourvisiae dry yeast from Derek W. and threw in some home grown nectarines.

Brewed 5.0 gallons on 2021-11-14

Preboil gravity: 1.033

Original gravity: 1.039

Final gravity: 1.011

ABV: 3.7%

Apparent Attenuation: 71.8%

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Process notes

2021-12-04

Took a sample. pH is 3.04. Murky, peachy orange color. Good fruity nectarine/peach aroma. Quite tart, but not completely overwhelming. Some sweet-tart character. Not bad, would be interesting with some lactose to balance the tartness.

2021-12-05

Kegged.

Boil for 90 minutes

At 60 minutes

1 ounce of 5.1% Alpha Acid New Zealand Wakatu pellets

At 15 minutes

1 ounce of 5.1% Alpha Acid New Zealand Wakatu pellets

At 15 minutes

1 Whirlfloc Tablet

Mash

[61.11%] 5 pounds 8 ounces of Pelton Pilsner (MeccaGradeEstateMalt)

[33.33%] 3 pounds of German Pale Wheat Malt (Weyermann)

[5.56%] 8 ounces of British Crystal 70/80L Malt (BairdsMalt)

Single infusion mash. Mashed with 7.75 gallons (3.44 quarts per pound) of reverse osmosis water for 60 minutes. 9lb of grain was used in the mash. (Full volume mash.)

Strike water temp: (0.2/3.44) * (148 - 68) + 148 = 152.6

1.60g calcium chloride, 3.90g gypsum, and 0.80mL lactic acid added to water

After 0 mins

mash is 149°

After 30 mins

mash is 148°; pH is 4.92

After 60 mins

mash is 146°; pH is 4.90; Mash pH seems really low. Either I didn't need to add the lactic acid because of the crystal malt, or the pH meter needed to be calibrated. Water profile was the same as CA, which only had Pilsner malt, so I probably should've adjusted.

Sparge

Sparged for 30 minutes with 0 gallons of 0° Distilled water NOT SUPPORTED! water. (Did a full volume mash, so no sparge water.)

After 0 mins

pH is 5.33; specific gravity is 1.060

After 18 mins

pH is 5.38; specific gravity is 1.030

After 30 mins

Stopped the sparge here but forgot to take a measurement.

Yeast

2021-11-14

Pitch 1 pack of Sourvisiae (LallemandBrewing) at 68°. (Rehydrated in a cup of pre-boiled water.)

Dry additions

2021-11-23

13 pounds of Nectarine. (Previously frozen, heated them up, put in bag and put in fermenter. At this point, the SG was 1.009.)

Tasting notes (6.00/10; 5 ratings)

2022-02-06

[6/10] Just put the keg on, so there's no carbonation and it's a bit hazy.

Good amount of nectarine in the aroma. Not getting much more than that and maybe some lemony tartness in the nose.

Flavor is pretty much that of a nectarine sour candy. Very tart, but the sour character is clean. No yogurt character. It'll be interesting to see how this is with carbonation.

2022-03-13

[7/10] Brought a growler to the Sudzers meeting. Feedback was fairly positive: Warheads candy, good nectarine aroma, clean sour character. Definitely not for everyone, as this is quite tart.

Someone asked what the pH of the finished beer was, but I didn't measure it.

One interesting comment was that the Titratable Acidity of this is probably not as high as people think.

2022-12-11

[5/10] Dark gold color, hard to see through. Fruit comes through on the aroma. The flavor is definitely reminiscent of a sour, fruited candy. Some backsweetening could help. Nothing is off on the flavor; it's just too sour to enjoy. The fruit character is good, but it needs some balance.

2023-02-17

[6/10] I don't have this very often, and it always surprises me how sour this is. The fruit is still coming through, so this really is like a very sour candy.

2023-07-29

[6/10] Final pour. The tasting notes have been pretty much the same: tart and fruity. Not bad, but no great complexity.