Urban Artifact is Ohio’s home for sour beer; located in the historic St. Patrick’s church in Cincinnati. With a special emphasis on fruit beers, they have created a niche with their signature overfruited Midwest Fruit Tart style focusing on balance, drinkability, and real fruit. Brewing a bevy of different sour beers, from the standard german style gose, to the exotic spontaneously fermented barrel aged sour with a wide variety of different fruits, there is sure to be something new and exciting to explore. They are currently on pace to use over 400,000 lbs of real fruit this year alone! Their Northside, Cincinnati taproom is open seven days a week, with food service provided by Wildfire Pizza Kitchen. They host live music five nights a week at the Radio Artifact Live stage, and make the historic church sanctuary, The Reliquary, available for receptions and events.
Urban Artifact's flagship sour is The Gadget. This Midwest Fruit Tart Ale has 1,280 lbs of blackberries, 1,280 lbs of raspberries and 30 grams of vanilla beans per 30 BBL batch! The beer finishes at 7.9% with 12 IBUs. Brett Kollmann, head brewer, was nice enough to give out the clone recipe for you homebrewer readers! Might be a really good time to give it a brew since we are all social distancing and quarantining from the Corona. Give the recipe a read and brew strong my friends!
Red Raspberry & Blackberry Midwest Fruit Tart Ale
5.5 Gallon Recipe
Malt Bill and Mashing:
60 min Mash (148 Degrees)
10.5 lbs Maris Otter
1.5 Lbs Vienna Malt
Note: Collect only 75% of the normal amount of wort you collect on a 5-gallon batch (about 4 gallons vs. 5.5). We are going to add a lot of fruit to this beer and it takes up a lot of space.
Sparge (168 Degrees)
Collect your wort as normal but do not boil. Bring to 165F, hold for ten minutes, cool to souring temp (75F) and run off into a fermentor. Pitch your lactobacillus and sour for 48-60 hours. If, after 48 hours, you are unable to boil the wort right away, you can crash the wort to 50F and not get significantly more souring and it will hold this way for a day or two.
Use Lactobacillus brevis & plantarum blend (we have a propriety strain, but find that this blend is a close replicate) – Pre-Boil Souring
Boil and Hops Schedule:
After souring is complete, dump your soured wort back into your boil kettle and boil your wort as you would normally.
Boil 60 Minutes
.42oz of CTZ at First Wort (21 IBU target)
Knock out at 86F
Fruit & Yeast with Fermentation:
7.5 lbs of red raspberry puree (make sure you get the kind that has no added sugar and without seeds. The seeds are a nightmare and the kinds with added sugar are trash. (Vintners harvest, while expensive is a decent brand)
7.5 lbs of blackberry puree (same notes as the red raspberry)
Voss Kviek – Primary yeast
Days 1-3, knockout, pitch, and ferment at 86 degrees (if you don’t have temp control, just let it free rise)
After Day 3 (up to day 7, but closer to day 3 is ideal) add your fruit directly into the fermentor.
Days 4-21, ferment at 96 degrees (if you don’t have temp control, just let it free rise)
Use bentonite for increased settling/fining at least three days (recommend 1 week at least) prior to kegging/bottling
Keg / Bottle at 2.8 vol of CO2
OG: 1.056 pre-boil gravity
FG: 1.012 – 1.014 final gravity
SRM: Reddish Purple
If you see a significant drop in your SG during the souring process, you have an infection problem. You don’t need to sour above 75F, we find the flavor is far better at a lower souring temperature vs. a higher one. Don’t kettle sour, use a fermentor! Don’t fear lactobacillus, it will not infect your brewery. You don’t need separate hoses/fermentors/gaskets, use the same stuff.
This method of brewing is very new and strange to a lot of brewers. Fear not. Email firstname.lastname@example.org if you have any questions or need further clarification. It is far easier after the first time going through the whole ordeal. Cheers!