Sour Blood Orange Recipe :
- Color : Orange
- Alcohol : 5% (3.8% before fruit addition)
- Quantity : 20L
- Bitterness : Very low (<10 IBU)
- Brewing Time : 5 hours
- Difficulty : Medium
Ingredients :
Grains :
- 1.8kg Pilsen malt
- 1.2kg Light Wheat malt
- 300g Oat flakes
Hops (Hopstand at 90°C – 20 minutes) :
Fruit (Secondary fermentation) :
Yeast & Brewing Water :
- 1 packet of 11g Wildbrew Philly Sour yeast
- 1 packet of 7g K.1 Voss yeast
- Total water volume : 27L
- Chloride/Sulfate ratio : 2/1
- Mash pH : 5.2
- Ideal sparging water pH : 6
Step-by-step guide for brewing your Sour Blood Orange :
Step 1 :
Pour 12.5 liters of water into your kettle and set the temperature to 72°C. Add your grains and stir well to prevent clumps. Continue until the temperature drops to 67°C. Hold at this temperature for 60 minutes.
Meanwhile, heat 14.5 liters of water to 77°C. Once the saccharification step is complete, raise the temperature to 75°C for a Mash-Out of 10 minutes.
Step 2 :
After Mash-Out, proceed with filtration and rinsing.
Step 3 :
Heat your kettle and boil for 60 minutes.
Step 4 :
Once the timer ends, add 50g of Amarillo hops and let it steep for 20 minutes.
This slightly resinous hop will enhance the citrus notes—mainly orange—and will pair wonderfully with kveik Voss, which also produces a bright orange bouquet. The combination will perfectly support the blood orange puree you will add at the end of fermentation.
Step 5 :
Cool the wort to 24-25°C. Measure the gravity, which should be around 1.037, and transfer it to the fermenter.
At first, only add the Philly Sour yeast. This yeast will produce acidity before initiating fermentation.
Let it sit for 3 to 4 days, then add the Kveik Voss yeast.
After 2 weeks at 25°C, (or once a gravity of 1.008 is reached), incorporate the blood orange puree. Allow it to ferment for another 2 weeks. Boiron purees don’t need sterilization, so you can add them directly.
Step 6 :
Once both the beer and puree have fully fermented, we recommend doing a cold crash if you have the equipment.
Then, proceed with bottling, adding 6 to 7g/L of sugar.
For the ISO team, carbonate at 2.4 to 2.5 volumes of CO₂.
Conclusion
This co-pitched sour was designed with freshness in mind. While it could have been made using only Philly Sour, the Voss yeast plays a crucial role in delivering vibrant orange flavors. And no—it’s not just for IPAs !
In this sour, every element comes together to highlight orange flavors, especially the rich, indulgent blood orange, delivering a zesty, refreshing punch, perfect for summer.