Bellwoods Brewery Jelly King Dry Hopped Sour Recipe
Recipe information
Make Bellwoods Brewery Jelly King Dry Hopped Sour in just 3h . Dive into the vibrant world of Bellwoods Brewery Jelly King Dry Hopped Sour, a tantalizing brew that expertly balances tartness and hoppy freshness. Each sip offers a burst of juicy fruit flavors, complemented by a refreshing sour bite that dances on the palate. Perfectly crafted for those who appreciate a bold and invigorating beer experience, this brew is sure to leave you craving more. Enjoy it chilled, and let the delightful complexity elevate your taste buds to new heights!
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Ingredients
Base Ingredients
Yeast and Sour Culture
Dry Hops
Other
Brewing Process
1. Mashing
In a large brew kettle, heat 3 gallons of water to about 165°F (74°C). Add the 2-row pale malt, wheat malt, flaked corn, and acid malt. Stir well and maintain the temperature at around 150°F (65°C) for 60 minutes.
2. Sparging
After mashing, sparge with enough water to collect around 6 gallons of wort in your brew kettle.
3. Boiling
Bring the wort to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes.
4. Cooling
After boiling, cool the wort down to around 70°F (21°C) using a wort chiller or ice bath.
5. Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the Lactobacillus culture and let it sit at 100°F (38°C) for 3-5 days to sour. After souring, pitch the American ale yeast.
6. Dry Hopping
After primary fermentation (about 1-2 weeks), add the Citra and Galaxy hops directly to the fermentation vessel for dry hopping. Let it sit for an additional week.
7. Bottling
After dry hopping, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer using sanitized bottles and caps.
8. Conditioning
Allow the bottled beer to condition at room temperature for 1-2 weeks before refrigerating and enjoying.
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