Recipe: Urban South Milk Drip

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With thanks to Urban South Head Brewer Alex Flores in New Orleans, here’s a sample recipe for their strong, slightly tart beer that combines the pleasures of fruit and coffee.

April 17, 2022 – 4 min read

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Experiment with your own combinations; Urban South releases include Honduran Coffee with Valencia Orange and Almond Cream, Ethiopian Coffee with Boysenberry and Raspberry, and Espresso with Coconut and Chocolate.

ALL GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.068
GF: 1.013
IBU: 0
ABV: 7.2%

Experiment with your own combinations; Urban South releases include Honduran Coffee with Valencia Orange and Almond Cream, Ethiopian Coffee with Boysenberry and Raspberry, and Espresso with Coconut and Chocolate.

ALL GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.068
GF: 1.013
IBU: 0
ABV: 7.2%
[PAYWALL]
MALT/CEREAL TICKET
5.9 lb (2.7 kg) pale two-row
3.5 lb (1.6 kg) white wheat malt
1.1 lb (499 g) malted oats
1.1 lb (499 g) wheat flakes

SCHEDULE OF ADDITIONS
10 oz (283 g) dextrose at 10 minutes
5 lb (2.3 kg) high school boysenberries
2 oz (57 g) Ethiopian tertiary whole bean coffee
2 oz (57 g) coarsely ground Ethiopian Tertiary coffee

YEAST
Lactobacillus Chico blend and strain, such as White Labs WLP001 California Ale

DIRECTIONS
Grind kernels and crush at 154°F (68°C) for 30 minutes at a ratio of 1.3 qts/lb (2.7 L/kg). Recirculate until drippings run clear, then pour into kettle. Water and top off as needed to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Hold the wort at 180°F (82°C) for 20 minutes, then allow it to cool. Once it has cooled to 100°F (38°C), tilt the lacto. Purge the oxygen kettle with CO2 and seal to maintain an oxygen-free environment. Watch the pH, aiming for 3.4 to 3.6. At target pH, bring to boil, add dextrose and boil for 10 minutes. Refrigerate to about 66°F (19°C), aerate the wort and plant the yeast.

Once the primary fermentation is complete, add the boysenberries or another fruit of your choice. After about 7 days, once gravity has stabilized again, pour into a secondary fermenter and add the whole bean coffee to a sanitized weighted nylon bag. After 24 to 36 hours, remove the beans and add the coarsely ground coffee in the same way. Remove ground coffee after 24-32 hours, then crush, wrap and carbonate.

BREWER’S NOTES
Fruit + Coffee: The berry-Ethiopia combination is just one example – experiment with other pairings. Consider bolder flavored coffees with more intensely flavored fruit or darker roasts with sweeter berries and fruit.
Purge: To avoid off-flavors, it is important to eliminate oxygen uptake during the souring process. Drain your kettle or acid container before adding wort and lacto.
Hop : They are not necessary, but if you add them, do it after the acidification process, otherwise they will inhibit the Lactobacillus.
Yeast: By trying different strains, you can add depth to fruit sours. One of my favorites for strong fruity sour beers is an American Hefeweizen strain (White Labs WLP320), under-aerated and fermented on the hotter side. The sweet banana notes and residual body can really elevate these beers.