Tropical Kettle Sour Ale Brewed with "Censored" - Mighty Axe Hops

We have already written a post about the Kettle Souring method (you can find it here!), now it's the time to put into the practice what we have learned.
One of our favorite combinations is the sour taste and hops. We think that a slight acidity contributes to perceive more of the fruity aroma of the hops.
First of all choose the variety that you want to use in this recipe, we chose the "Censored" hop grown by Mighty Axe Hops in Minnesota USA.
This hop combines a sweet orange, mandarin and peach flavors. Censored is a fantastic hop variety but, if you don't have it, you can replace it with: cascade, citra, centennial or amarillo!
For what concerns the grains, this recipe calls for a simple grist : Pale Ale and Pilsner malt. All clear, right? Now let's start to brew!  


Informations

  • Style: Sour Ale
  • Liters: 70
  • Original Gravity: 1.061
  • Final Gravity: 1.015
  • ABV: 6%
  • IBU: 38
  • SRM: 4.7

 

Ingredients

  • 10.00 kg (55%) of UK Pale Ale Malt
  • 7.00 kg (39%) of German Pilsner Malt
  • 1.00 kg (6%) of Rice Hulls

 

Hops Additions

  • 50 grams of Mighty Axe Hops Censored for 60 mins
  • 50 grams of Mighty Axe Hops Censored for 45 mins
  • 50 grams of Mighty Axe Hops Censored for 30 mins
  • 50 grams of Mighty Axe Hops Censored for 15 mins
  • 50 grams of Mighty Axe Hops Censored for 1 mins
  • 350 grams of Mighty Axe Hops Censored in Dry Hopping for 3 days

 

Yeast

  • Community Cultures Yeast Lab Kveik

 

Mash Steps

  • 68°C/152°F for 60 mins
  • 77°C/170°F for 15 mins

 

Kettle Souring

After the mash process and a short boil (15 mins) to sterilize, chill the wort to 37° C (98°F) and add 1 kg of unmilled Pale Ale malt to the kettle. Keep the temperature of 37°C/98°F for 48 hours. The PH, after 48 hours of soaked malt, is 3.8. Now start the boil and add the hops like a standard brew day. Chill the wort and pitch your favorite yeast strain.   
 

Fermentation Process

We used CCYeastLab's Kveik yeast. Fermented for 7 days at 23C degrees, then raises the temperature for 48 hours for the diacetyl rest. Add the desired quantity of hops in dry hopping for 3 days at fermentation temperature, lower the temp to 12C degrees for 48 hours and then transfer the beer to the keg and carbonate at 10/15 psi for about 10 days.  

 

Final Impressions

A kettle Sour Ale with a good sourness in combination with a complex fruity aroma (mainly orange and peach) of MightyAxeHops Censored hop, the yeast gives a tropical fruit flavor that complete the profile of the beer. How can i describe it in a word? Delicious. Are you not sure? I just want to tell you that I'm already preparing the next batch!

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