The loomi, also known as the black lime, is a sun-dried lime that is commonly used as a spice in Middle Eastern cooking. Gregory had used them before in a beer and liked the results, so we decided to use them and lime leaves (we wanted makrut lime leaves, but had to settle with those found at Thriftway) for the second of our three Yeast Bay fermented ales.
For this beer we constructed a pretty basic saison recipe with minimal IBUs, and utilized The Yeast Bay’s Farmhouse Sour Ale blend which “contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbreuckii.” In keeping with the citrus theme, we also decided to use a Yakima Valley Hops hop called Experimental Lemon Zest, and will add 0.50 oz. of fresh lemon zest with the dry hops five days out from kegging.
Loomi Lime Leaf Sour Farmhouse Ale
Batch Size (Gal): 5.5
Total Grain (Lbs): 9.50
Anticipated OG: 1.048
Anticipated SRM: 3.0
Anticipated IBU: 15.0
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes
63% – 6.00 Lbs. American 2-Row Pale Ale
21% – 2.00 Lbs. American Pilsner Malt
10% – 1.00 Lb. U.S. White Wheat
05% – 0.50 Lbs. Honey Malt
0.30 oz. Experimental Lemon Zest (Pellet, 14.0% AA) @ 90 min (first wort).
0.70 oz. Experimental Lemon Zest (Pellet, 14.0% AA) @ 0 min.
1.00 oz. Amarillo (Pellet, 9.3% AA) @ 5 days (dry hop)
1.00 oz. Citra (Pellet, 13.7 AA) @ 5 days (dry hop)
1.00 oz. Experimental Lemon Zest (Pellet, 14.0% AA) @ 5 days (dry hop)
1.00 Whirlfloc @ 15 min.
1.00 tsp Yeast Nutrient @ 15 min.
3.00 oz. Black Lime @ 0 min.
1.00 oz. Lime Leaves @ 0 min.
0.50 oz. Lemon Zest @ 5 days (secondary)
The Yeast Bay – Farmhouse Sour Ale
1.00 tsp Calcium Chloride
1.00 tsp Gypsum
Single Infusion – 60 min @ 154F
No starter on account of fresh yeast and the desire to keep the bugs in the blend at the manufacturer’s intended ratio.
Brewed on 03.25.15 with Gregory
03.25.15 — Chilled wort to 70F and pitched the Farmhouse Sour Ale blend
03.29.15 — Signs of moderate fermentation activity and put the carboy onto the brewbelt
04.05.15 — Took beer off of the brewbelt
05.29.15 — Tasted the beer to see if any acid had been produced per Yeast Bay’s description and decided to let the beer stay in primary for an extended period of time
09.20.15 — Kegged and began force carbonating the beer
Tasting Notes — 11.23.15 (Poured off tap)
Pours a clear pale golden color with a moderate head stand which laces thin. Lots of lemon-lime citrus on the nose with a hint of earth and sweet fresh lemon reminiscent of potpourri. The citrus also dominates the palate, which is crisp and dry, with notes of tree bark and a suggestion of smoke surfacing in the middle from the loomi. Never becoming very sour, this beer finishes with some lactic tartness, a round bitterness, and a lingering note of citrus.
Calculated OG: 1.046
Calculated FG: 1.007
Approx. ABV: 5.1%