Mint and Cucumber Sour 19L

ALL-GRAIN 19L

Brewhouse efficiency: 72%
OG: 1.042
FG: 1.008
IBUs: 8
ABV: 4.4%

MALT/GRAIN BILL

2.7 kg Pilsner malt
900 g white wheat malt
100 g acidulated malt

HOPS

14 g Perle at 60 minutes

ADDED TO SECONDARY

1.4 kg peeled cucumbers post fermentation

21-25g fresh mint leaf

YEAST

1x Philly Sour yeast

DIRECTIONS

Mash at 63°C for 60 minutes, then sparge to reach a pre-boil volume of 24L. 

Boil for 60 min with hop additions as per recipe.

Cool to 25 degrees C then transfer to fermenter and pitch Philly Sour yeast.

Ferment for 5-7 days where gravity should be around FG 1.010

Rack to secondary and add the peeled and diced cucumber and finely chopped mint.  Leave for a further 24-48 hours max, before crash cooling and racking to a keg.