I can’t believe it’s been almost a year since I last posted a brew on here. I haven’t done that many, and nothing terribly exciting, but still…
This is another from BrewDog’s DIY DOG, this time the latest 2019 edition. The beer is Zephyr, a citrus sour beer. Since I keep failing miserably with souring by random bacteria or pro-biotic tablets, this recipe appealed as it just adds lactic, malic, and citric acids directly. And I liked the Zephyrs when they were available in Fanzine.
Brewday details:
- Length: 20 litres
- OG: 1.040
- FG:
- ABV:
BeerXml File: Zephyr – Citrus Tart
Zephry (Citrus Tart)
- Style: Berliner Weisse
- Length: 19.9998847 litres
- Yeast:
- OG: 1.044
- FG: 1.009
- ABV: 4.6 %
- Colour: 7.7 EBC
- Bitterness: 10.2 IBUs
| Name | Colour | Amount (kg) | % |
|---|---|---|---|
| Pale Ale (Crisp) | 6 | 2.519 | 68 |
| Wheat Malt, Pale (Weyermann) | 4 | 1.199 | 32 |
| Total | 3.719 | ||
Hops:
| Name | Alpha | Form | Amount (g) | Time (mins) |
|---|---|---|---|---|
| Perle | 9.6 | Leaf | 8 | 60 |
Comments:
I didn’t have any Perle in my stocks, so I used equal parts of Saaz and Magnum. I also added some out-of-date but still tasty-smelling dried lemon peel, just to bump up the lemony-ness of it all.
