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:
- Grain Bill
- 8 oz Pale Buckwheat Malt
- 8 oz Biscuit Rice Malt
- 8 oz James Brown Rice Malt
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- Fermentables
- 6 lb Brown Rice Syrup
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- Hops
- 0.15 oz Magnum Hops (15 min)
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- Other Additions
- 8 oz Maltodextrin (10 min)
- 8 oz Tart Cherry Juice (Secondary)
- 1.5 oz Medium Toast Oak Cubes (Secondary)
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- Yeast
- WildBrew Philly Sour
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- Yeast Nutrient
- Use yeast nutrients according to the manufacturer's dosage and timing recommendations.
Additional Instructions
Primary Ferment: 1 monthSecondary Ferment: ~1 year
Beer Profile
Original Gravity: 1.038Final Gravity: 1.006
Alcohol by Vol: 4.2%
Color SRM: 5.0
Bitterness IBU: 5.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Follow the partial mash brewing procedures outlined in our brewing tutorials. This recipe uses a 15-minute boil. Ferment with WildBrew Philly Sour according to the manufacturer's temperature recommendations. Add the tart cherry juice and medium toast oak cubes during secondary fermentation and condition for approximately one year before packaging.