{"id":13214,"date":"2025-11-07T09:53:15","date_gmt":"2025-11-07T08:53:15","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=13214"},"modified":"2025-11-07T09:53:15","modified_gmt":"2025-11-07T08:53:15","slug":"sour-recipe-tropic-tonic-by-hoppy-antidot","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/en\/sour-recipe-tropic-tonic-by-hoppy-antidot\/","title":{"rendered":"Sour recipe \u00ab\u00a0Tropic Tonic\u00a0\u00bb by Hoppy Antidot"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">The Sour \u00ab\u00a0Tropic Tonic\u00a0\u00bb recipe<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Color: Hazy and bright blonde<\/li>\n\n\n\n<li>Alcohol: 5.3%<\/li>\n\n\n\n<li>Quantity: 20L<\/li>\n\n\n\n<li>Bitterness: None<\/li>\n\n\n\n<li>Acidity: Moderate<\/li>\n\n\n\n<li>Difficulty: High<\/li>\n\n\n\n<li>Brewing time: 6h + Sour Kettle for 24 to 48h<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2.2 kg Pilsen malt<\/li>\n\n\n\n<li>1.8 kg light wheat malt<\/li>\n\n\n\n<li>200 g uncrushed Pils malt<\/li>\n\n\n\n<li>8 g Cascade hops<\/li>\n\n\n\n<li>2 kg passion fruit pur\u00e9e<\/li>\n\n\n\n<li>500 g yuzu pur\u00e9e (Ponthier brand, not available at Rolling Beers)<\/li>\n\n\n\n<li>3 vanilla pods (+ a splash of vodka)<\/li>\n\n\n\n<li>2 packets of Safale US-05 yeast<\/li>\n\n\n\n<li>Total water volume: 31L (Preferably Sulfate &lt; Chloride in a 1:2 ratio)<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/09\/brassez-en-ete-600-x-400-px-800-x-600-px-59.png\" alt=\"Recette de Sour &quot;Tropic Tonic&quot;\" class=\"wp-image-13142\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/09\/brassez-en-ete-600-x-400-px-800-x-600-px-59.png 800w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/09\/brassez-en-ete-600-x-400-px-800-x-600-px-59-300x225.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/09\/brassez-en-ete-600-x-400-px-800-x-600-px-59-768x576.png 768w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/09\/brassez-en-ete-600-x-400-px-800-x-600-px-59-400x300.png 400w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-1 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/kits-brasserie\/11150-tropic-tonic-kit-by-hoppy-antidot-.html\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">Buy the brewing kit<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Brew the \u00ab\u00a0Tropic Tonic\u00a0\u00bb sour recipe step by step :<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Step 1 : <\/h4>\n\n\n\n<p>Heat 14 liters of water to 72\u00b0C and add the crushed malt.<\/p>\n\n\n\n<p>Stir thoroughly to avoid grain clumps and continue until the temperature drops to 67\u00b0C.<\/p>\n\n\n\n<p>Maintain this temperature for one hour.<\/p>\n\n\n\n<p>Meanwhile, heat 17 liters of sparge water to 77\u00b0C.<\/p>\n\n\n\n<p>Once saccharification is complete, raise the temperature to 75\u00b0C for a 10-minute mash-out.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 2 : <\/h4>\n\n\n\n<p>Once the mash-out is complete, proceed with lautering and sparging.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 3 : <\/h4>\n\n\n\n<p>Once you\u2019ve reached your full liquid volume, it\u2019s time to move on to the Sour Kettle. Here\u2019s how :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Use lactic or phosphoric acid to lower the wort\u2019s pH to 4.5.<\/li>\n\n\n\n<li>(Optional) To eliminate any risk of prior infection, perform a short boil for 10\u201315 minutes.<\/li>\n\n\n\n<li>Cool the wort down to 40\u00b0C.<\/li>\n\n\n\n<li>Place the 200g of uncrushed Pils malt into a hop spider.<\/li>\n\n\n\n<li>(Optional) If you have the equipment, purge the surface of your wort with CO\u2082.<\/li>\n\n\n\n<li>Cover your kettle as tightly as possible using plastic wrap or a lid to minimize contact with oxygen and any unwanted organisms around your brew.<\/li>\n\n\n\n<li>Maintain a temperature of 40\u00b0C for 24 to 48 hours.<\/li>\n\n\n\n<li>Take pH readings every 2 to 4 hours. Once you reach 3.5, you can proceed to the next step.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 4 : <\/h4>\n\n\n\n<p>Remove the malt from your hop spider and heat the wort to begin a 60-minute boil.<\/p>\n\n\n\n<p>Add 8g of Cascade hops at the start of the timer.<\/p>\n\n\n\n<p>If you&rsquo;re using an immersion chiller, don\u2019t forget to sterilize it in the wort 15 minutes before the end of the boil.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 5 :<\/h4>\n\n\n\n<p>Cool the wort down to 19\u00b0C and transfer it into the fermenter, making sure to add the yeast.<\/p>\n\n\n\n<p>Your original gravity should be around 1.043.<\/p>\n\n\n\n<p>Note: For this type of beer, we strongly recommend using a pressurizable fermenter and installing the floating dip tube and serving filter kit from the start.<\/p>\n\n\n\n<p>Ferment at 20\u00b0C for 2 weeks. The final gravity should be around 1.010.<\/p>\n\n\n\n<p>Once this time has passed, add the Passion\/Yuzu pur\u00e9es. Let them sit undisturbed for at least 2 more weeks.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-2 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/kits-brasserie\/11150-tropic-tonic-kit-by-hoppy-antidot-.html\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">Buy the brewing kit<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 6 :<\/h4>\n\n\n\n<p>During fermentation, prepare the vanilla tincture. It will be used at bottling, or just before carbonation if you&rsquo;re serving from a keg.<\/p>\n\n\n\n<p>Split the 3 vanilla pods and scrape out the seeds with a knife.<\/p>\n\n\n\n<p>Place the seeds and emptied pods into a clean jar.<\/p>\n\n\n\n<p>Cover everything with vodka (about 10 to 20cl) and seal tightly.<\/p>\n\n\n\n<p>Let it macerate until bottling \u2014 at least 3 weeks.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 7 :<\/h4>\n\n\n\n<p>After 4 weeks of fermentation, raise the temperature to 22\u00b0C for an additional 3 to 4 days.<\/p>\n\n\n\n<p>Once this period is over, perform a cold crash for 4 to 5 days at 3\u00b0C. This step is essential to help the pur\u00e9es settle at the bottom of the fermenter.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 8 :<\/h4>\n\n\n\n<p>Once the cold crash is complete, it&rsquo;s time to transfer into a Sodakeg or Oxebar.<\/p>\n\n\n\n<p>Whichever you choose, now filter the vanilla tincture through a coffee filter or fine mesh strainer and pour the aromatic liquid into the empty keg.<\/p>\n\n\n\n<p>For the transfer, we recommend doing it under counter pressure. This way, you&rsquo;ll draw the beer from the top and ensure the pur\u00e9e sediment stays at the bottom of the fermenter.<\/p>\n\n\n\n<p>If you&rsquo;re not equipped for that, you can use an auto-siphon.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 9 :<\/h4>\n\n\n\n<p>Carbonate your Sodakeg\/Oxebar to around 2.4 volumes of CO\u2082. You can serve the beer directly or bottle it using counter pressure.<\/p>\n\n\n\n<p>For the atmo team:<\/p>\n\n\n\n<p>If you&rsquo;re not working under pressure, you can simply transfer your beer\u2014separated from the pur\u00e9e after fermentation\u2014into a priming bucket (where you\u2019ve already added the filtered vanilla tincture).<\/p>\n\n\n\n<p>Prepare a syrup with 5g\/L of sugar and proceed with standard bottling.<\/p>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/09\/brassez-en-ete-600-x-400-px-800-x-600-px-61.png\" alt=\"Recette de Sour &quot;Tropic Tonic&quot;\" class=\"wp-image-13194\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/09\/brassez-en-ete-600-x-400-px-800-x-600-px-61.png 800w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/09\/brassez-en-ete-600-x-400-px-800-x-600-px-61-300x225.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/09\/brassez-en-ete-600-x-400-px-800-x-600-px-61-768x576.png 768w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2025\/09\/brassez-en-ete-600-x-400-px-800-x-600-px-61-400x300.png 400w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-3 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/kits-brasserie\/11150-tropic-tonic-kit-by-hoppy-antidot-.html\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">Buy the brewing kit<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">A word about Tropic Tonic and Hoppy Antidot :<\/h2>\n\n\n\n<p>This sour recipe was the grand winner of our 2025 homebrewing competition. The beer stood out among 150 entries in a highly competitive field.<\/p>\n\n\n\n<p>It earned a final score of 86\/100 from a judging panel composed of Joan Ribera (Big Boss at Rolling Beers), Antoine Blain (Instructor at IFCO and founder of Brewing Bears), and myself (regular judge at the Concours internationnal de Lyon and Mill\u00e9sime Bio).<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">A word from Julien Foncier Cornacchia, AKA Hoppy Antidot :<\/h3>\n\n\n\n<p>\u00ab\u00a0I discovered brewing a little before COVID, but it was during the lockdowns that I truly had time to dive into it\u2014reading, researching, experimenting\u2026 my interest in the craft of brewing just kept growing.<\/p>\n\n\n\n<p>My wife, who was encouraging me to change careers, gifted me an advanced brewing course at Drapeau Rouge with Thomas Barbera. That experience confirmed my love for the art.<\/p>\n\n\n\n<p>The next two internships\u2014at Brasserie Pardell and Brasserie du Lez\u2014convinced me to turn the page on my career in healthcare and answer the call of beer, applying for a position as bartender, brewer, and instructor at Drapeau Rouge.<\/p>\n\n\n\n<p>Since May 2023, I\u2019ve been working there with passion, while still brewing at home using amateur gear (cooler mash tun, sterilizer boil kettle\u2026 hard to get more old-school \ud83d\ude05).<\/p>\n\n\n\n<p>Gradually, the idea of launching myself as a Gipsy Brewer began to take shape. Under the name Hoppy Antidot (a nod to the bridge between my old profession and the new one), the project is coming to life and should be ready by the end of the year. \ud83c\udf7b\u00a0\u00bb<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Brewer\u2019s tip :<\/h4>\n\n\n\n<p>\u201cWhen it comes to my Sour \u2018Tropic Tonic\u2019 recipe, if there\u2019s one thing to remember: do a Sour Kettle! It makes a huge difference in flavor. I find it far superior to co-fermenting with Sour Pitch.<\/p>\n\n\n\n<p>For acidification, I like to aim for a pH of 3.5. The acidity isn\u2019t harsh, and the lactic character feels really well balanced that way.\u201d<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-4 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-white-color has-text-color has-background has-link-color wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/kits-brasserie\/11150-tropic-tonic-kit-by-hoppy-antidot-.html\" style=\"background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">Buy the brewing kit<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The Sour \u00ab\u00a0Tropic Tonic\u00a0\u00bb recipe Ingredients : Brew the \u00ab\u00a0Tropic Tonic\u00a0\u00bb sour recipe step by step : Step 1 : Heat 14 liters of water to 72\u00b0C and add the crushed malt. Stir thoroughly to avoid grain clumps and continue until the temperature drops to 67\u00b0C. Maintain this temperature for one hour. Meanwhile, heat 17 &hellip; <\/p>\n","protected":false},"author":4,"featured_media":13211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-13214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brewing-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sour recipe &quot;Tropic Tonic&quot; by Hoppy Antidot<\/title>\n<meta name=\"description\" content=\"Winner of our 2025 amateur brewing contest, discover the sour recipe &quot;Tonic Tropic&quot; \u2014 Passion, Yuzu, Vanilla by Hoppy Antidot!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rolling-beers.fr\/info\/en\/sour-recipe-tropic-tonic-by-hoppy-antidot\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sour recipe &quot;Tropic Tonic&quot; by Hoppy Antidot\" \/>\n<meta property=\"og:description\" content=\"Winner of our 2025 amateur brewing contest, discover the sour recipe &quot;Tonic Tropic&quot; \u2014 Passion, Yuzu, Vanilla by Hoppy Antidot!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.rolling-beers.fr\/info\/en\/sour-recipe-tropic-tonic-by-hoppy-antidot\/\" \/>\n<meta property=\"og:site_name\" content=\"Le Mag Rolling Beers\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Rolling.Beers\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-07T08:53:15+00:00\" 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