This Green & Pleasant Land
This experimental sour with gruit herbs won the European Sour and Fruit Beers table at the 2025 Scottish National Homebrew competition, one of two table wins which resulted in Champion Brewer. Well done.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 23 L |
60 min |
0 |
8.67 |
1.06 |
1.01 |
6.59 |
|
Actuals |
1.06 |
1.01 |
6.6 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Experimental Beer |
34 C |
0 - 0 |
0 - 0 |
0 - 0 |
0 - 0 |
0 - 0 |
0 - 0 % |
Fermentables
| Name |
Amount |
% |
| Pale Ale |
3.5 kg |
60.41 |
| Wheat Malt |
1 kg |
17.26 |
| Flaked Torrified Oats |
500 g |
8.63 |
| Honey |
794 g |
13.7 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Wild Hops |
15 g |
5 min |
Boil |
Leaf |
0 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Chamomile Tea Bags |
8 bags |
0 min |
Boil |
Herb |
| Mugwort Flowering Tops |
25 g |
0 min |
Boil |
Herb |
| Scottish Myrica Gale |
25 g |
0 min |
Boil |
Herb |
| Yarrow Flowering Tops |
25 g |
0 min |
Boil |
Herb |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| WildBrew Philly Sour (Philly Sour) |
Lallemand |
82% |
20°C - 25°C |
Mash
| Step |
Temperature |
Time |
| Mash |
63°C |
60 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
14 days |
20°C |
| Aging |
0 days |
0°C |
Notes
All liquor is fresh tapped birch sap, except 20 litre strike water, which is 50:50 campden treated tap water:sap.
Herbs added in mesh bag at flameout and left while chilling, then added to fermenter.
Fined with 4g gelatin, cold crashed, bottled clear with 240g honey and cbc1 yeast to 2.4 vols. |
