{"id":9192,"date":"2024-09-06T12:27:21","date_gmt":"2024-09-06T11:27:21","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=9192"},"modified":"2025-02-11T10:45:26","modified_gmt":"2025-02-11T09:45:26","slug":"recipe-for-sunset-in-kathmandu-sour-by-sebastien-finck","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/en\/recipe-for-sunset-in-kathmandu-sour-by-sebastien-finck\/","title":{"rendered":"Recipe for \u201cSunset in Kathmandu\u201d Sour by S\u00e9bastien Finck"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/09\/image-kits-27-1.png\" alt=\"\" class=\"wp-image-9219\" style=\"width:842px;height:auto\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/09\/image-kits-27-1.png 500w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/09\/image-kits-27-1-300x300.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/09\/image-kits-27-1-150x150.png 150w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/09\/image-kits-27-1-400x400.png 400w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\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-1 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-background wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/en\/all-the-20l-kits-\/6405-sunset-in-kathmandu-sour-kit-by-sebastien-finck.html\" style=\"border-radius:0px;background-color:#6aa4c6\">Buy the Sunset In Kathmandu kit<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Recipe<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Color: Ros\u00e9<\/li>\n\n\n\n<li>Alcohol content: 5.5%.<\/li>\n\n\n\n<li>Quantity : 20L<\/li>\n\n\n\n<li>Bitterness: Slight<\/li>\n\n\n\n<li>Brewing time: 5h<\/li>\n\n\n\n<li>Difficulty: Medium<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients :<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Grain Bill :<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2.75kg of <a href=\"https:\/\/www.rolling-beers.fr\/fr\/ble\/479-72-malt-de-ble-clair-weyermann.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Wheat Malt<\/a><\/li>\n\n\n\n<li>2kg of <a href=\"https:\/\/www.rolling-beers.fr\/fr\/malt-de-base\/46-1-malt-pilsner-weyermann.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Pilsner<\/a><\/li>\n\n\n\n<li>0.2kg of <a href=\"https:\/\/www.rolling-beers.fr\/fr\/flocons\/2468-1183-flocons-d-avoine-bio.html#\/27-poids-500g\" target=\"_blank\" rel=\"noreferrer noopener\">Flaked oats <\/a><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Hop : <\/h4>\n\n\n\n<p>40g of <a href=\"https:\/\/www.rolling-beers.fr\/fr\/en-pellets\/662-330-houblon-en-pellets-simcoe.html#\/25-poids-100g\" target=\"_blank\" rel=\"noreferrer noopener\">Simcoe<\/a><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Other Ingredients : <\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1kg <a href=\"https:\/\/www.rolling-beers.fr\/fr\/aromes-naturels\/6300-puree-de-mangue-boiron-1-litre.html\">Mango Puree<\/a><\/li>\n\n\n\n<li>1kg <a href=\"https:\/\/www.rolling-beers.fr\/fr\/aromes-naturels\/6301-puree-de-fruit-de-la-passion-boiron-1-litre.html\">Passion Fruit Pur\u00e9e<\/a><\/li>\n\n\n\n<li>8g Timut Pepper<\/li>\n\n\n\n<li>140g Hibiscus Flowers<\/li>\n\n\n\n<li>800g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/sucre-de-brassage\/715-979-lactose.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Lactose<\/a><\/li>\n\n\n\n<li>4g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/clarifiants\/559-400-lichen-carraghen-irish-moss.html#\/39-poids-25g\">Lichen<\/a> (optional)<\/li>\n\n\n\n<li>10g <a href=\"https:\/\/www.rolling-beers.fr\/fr\/nutriments-pour-levures\/6323-147073-nutriments-pour-levures-nutrivit.html#\/110-poids-50g\">Yeast Nutrient<\/a> (optional)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Yeast and brewing water :<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 packs of <a href=\"https:\/\/www.rolling-beers.fr\/fr\/lallemand\/3734-lallemand-wildbrew-philly-sour-11g.html\" target=\"_blank\" rel=\"noreferrer noopener\">Philly Sour<\/a><\/li>\n\n\n\n<li>32L water total (Chloride\/sulfate = 3:1. pH 5.3)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Brew the recipe for sour Sunset in Kathmandu by Sebastien Finck<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Step 1 : <\/h4>\n\n\n\n<p>Heat 16.7 liters of water to 74\u00b0C and pour in the crushed grains.<\/p>\n\n\n\n<p>Stir well, and don&rsquo;t hesitate to crush any lumps against the sides of the tank. Continue until you reach a temperature of 68\u00b0C. Maintain this temperature for 70 minutes.<\/p>\n\n\n\n<p>At the same time, heat 15.3 liters of water to 75\u00b0C.<\/p>\n\n\n\n<p>Once the hour of saccharification has passed, raise the temperature to 78\u00b0C. This is called the Mash-Out.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 2 : <\/h4>\n\n\n\n<p>Once the Mash-Out is complete, move on to filtration and rinsing.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 3 : <\/h4>\n\n\n\n<p>Heat up your vat and boil for an hour.<\/p>\n\n\n\n<p>If you&rsquo;re cooling with a coil, don&rsquo;t forget to immerse it in the boiling must for 15 minutes.<\/p>\n\n\n\n<p>With 10 minutes to go, add the lichen and yeast nutrients.<\/p>\n\n\n\n<p>Add the timut pepper and hibiscus flowers for the last 5 minutes.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 4 : <\/h4>\n\n\n\n<p>When the boiling time is over, add your hops.<\/p>\n\n\n\n<p>Lower the temperature to 80\u00b0C and add your fruit pur\u00e9es for 20 minutes.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 5 : <\/h4>\n\n\n\n<p>Finally, cool your wort to 20\u00b0C and transfer it to the fermenter.<\/p>\n\n\n\n<p>Initial density should be around 1.063.<\/p>\n\n\n\n<p>Pit the yeast, maintain 20\u00b0C and wait a minimum of 4 weeks.<\/p>\n\n\n\n<p>Sebastien also recommends a 48-hour Cold Crash if you&rsquo;re equipped.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 6 : <\/h4>\n\n\n\n<p>It&rsquo;s bottling time! Final density should be around 1.013.<\/p>\n\n\n\n<p>In a base of boiling water, sterilize 800g of lactose and 7g\/litres (approx. 140g) of table sugar for a few minutes. The former will give a slightly pastry-like flavour, the latter for bubbles.<\/p>\n\n\n\n<p>Put this little world in a resugaring bucket, transfer your beer to it and proceed with bottling.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Step 7 : <\/h4>\n\n\n\n<p>After a few weeks, open a good bottle ;).<\/p>\n\n\n\n<p>The first thing you&rsquo;ll see is a pretty pink\/purple color topped by a beautiful white mousse. On the palate, the balance of creaminess and acidity is perfect. You&rsquo;ll find lovely grapefruit aromas, a hint of spice and floral notes. The whole is sublimated by an ultra-gourmet fruity finish.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Sunset in Kathmandu by S\u00e9bastien Finck<\/h2>\n\n\n\n<p>\u201cThe aim was to make a grapefruit juice without grapefruit, with acidity (Philly Sour), color (Hibiscus) perfume(Timut pepper) and taste (passion and mango). The aim is to recall \u201csomething we know but can&rsquo;t define\u201d, a kind of trompe l&rsquo;oeil for the mouth.\u201d<\/p>\n\n\n\n<p>For optimum effect, you can even increase the dosage of mango pur\u00e9e to 1.5kg lowering the passion to 0.8kg.<\/p>\n\n\n\n<p>\u201cFor the water profile, I boost the chlorides to get a NEIPA-type mouthfeel, but in a very different style. In terms of pH, I&rsquo;m aiming for 5.3.\u201d<\/p>\n\n\n\n<p>To boost his chlorides, S\u00e9bastien uses (among other things) table salt. It also acts as a flavor enhancer, making this recipe all the more brilliant.<\/p>\n\n\n\n<p>\u201cVariation: we could very well add the fruit pur\u00e9es in secondary fermentation rather than in the Whirlpool. This would give an even fruitier edge. The same goes for Timut pepper, which can be disinfected in alcohol for 24 hours before being added to secondary fermentation.\u201d<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Last words about Sebastien and his Sour Recipe<\/h3>\n\n\n\n<p>This recipe won first place in our annual brewing competition. S\u00e9bastien stood out among 100 competitors and nearly 180 beers in competition.<br><br>He received a final score of 87\/100 from a table of recognized experts including Thomas Barbera (Happy Beer Time); Antoine Blain (IFCO teacher and founder of Brewing Bears) and Joan Ribera (Big Boss of Rolling Beers). <br><br>This recipe will become the official beer of Beer Love Fest 2025 !<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Recipe Ingredients : Grain Bill : Hop : 40g of Simcoe Other Ingredients : Yeast and brewing water : Brew the recipe for sour Sunset in Kathmandu by Sebastien Finck Step 1 : Heat 16.7 liters of water to 74\u00b0C and pour in the crushed grains. Stir well, and don&rsquo;t hesitate to crush any &hellip; <\/p>\n","protected":false},"author":4,"featured_media":9836,"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-9192","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>Recipe for \u201cSunset in Kathmandu\u201d Sour by S\u00e9bastien Finck<\/title>\n<meta name=\"description\" content=\"Discover the ultimate sour recipe &quot;Sunset in Kathmandu&quot; from Sebastien Finck, winner of our 2024 brewing competition.\" 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