The bench sheet · Tier 1 — the filing names the hops
Brew it: a starting point for Apricot Sour
Väsen Brewing Company · Fruited Sour · 7% ABV, from TTB filing № 19316001000127. Built for a 5-gallon batch at 72% efficiency.
What the filing discloses
StyleFruited Sourfrom the filing
ABV7%from the filing
HopsMandarina Bavariafrom the filing
Readsfruitedfrom the filing
ArchetypeKettle Sourstyle inference
The starting point
OG1.067
FG1.014
ABV7%
IBU8
SRM~4
Grain bill style inference
| 7.5 lb | Pilsner malt | 60% |
| 5 lb | Wheat malt | 40% |
Hops from the filing
| 0.5 oz | Mandarina Bavaria | 60 min (post-souring boil) |
Yeast & process style inference
| Yeast | Kettle sour: Lactobacillus to pH 3.3–3.5 (24–48 h at 95–100°F), then boil and pitch US-05 | |
| Mash | Single infusion · 149°F (65°C) · 60 min | |
| Ferment | 68°F (20°C) for 7–10 days after souring | |
- Fruited on the label: the filing doesn't say which fruit or how much — a common starting point is 1–2 lb/gal of purée in the fermenter after primary, but taste the real can before committing.