Back to SearchTart Cherry Sour
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Beer Style: Lambic
Recipe Type: partial mash
Yield: 5 gallons
Description:
This partial-mash gluten-free sour beer recipe is designed for adventurous homebrewers exploring mixed fermentation. Buckwheat and rice malts provide a clean base, while a short boil and restrained hopping allow complex acidity to shine. Tart cherry juice and oak added in secondary create depth and balance, resulting in a bright, expressive gluten-free sour that showcases what’s possible when brewing gluten-free beer at home.
Ingredients:
- 1.5 lbs Pale Buckwheat Malt
- 1.5 lbs Biscuit Rice Malt
- 12 oz James Brown Rice Malt
- 0.15 oz Magnum hops
- 6 lbs Brown rice syrup
- 8 oz Maltodextrin
- 8 oz Tart cherry juice
- WildBrew Philly Sour
- Yeast nutrients per dosing and time addition recommendations.
- 1.5 oz Medium toast oak cubes
Additional Instructions
Primary Ferment: 1 monthSecondary Ferment: ~1 year
Beer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 5.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Sparge malt with 170F water until water runs clear. Top kettle up to 5.5 gallon pre-boil size. Bring to boil.
Bring to boil. Remove from heat and add rice syrup and maltodextrin (this prevents scorching), return to boil allow to achieve hot break.
Note 15 minute boil.
0.15 oz Magnum hops @ 15 min
WildBrew Philly Sour (maintain fermentation between 72-81F)
Secondary fermentation:
8 oz tart cherry juice
1.5 oz medium toast oak cubes