Kombucha Ale

One of the reason’s for my starting to make kombucha was to see how I could use it in the beer making process. I really love the spicy flavor of the kombucha and adding it as a souring agent to the sour beers I’ve discovered just seems to make sense. I’ve been going back and forth with a friend on how to get this done in the best way. My major concern is obviously not ending up with a malt vinegar, although that wouldn’t be the end of the world. So I decided to get the temperature up to 60℃ just to kill off the scoby in the kombucha and then cool it down. I added this to some grain I had lying around so no real style here. Hoping the Brett will do its business over the next few months and maybe we’ll have a happy surprise. Used my first starter to get this one going so a beer of firsts really.

Style: Lambic (23 D)
Est Original Gravity: 1.040 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.9 %
Bitterness: 7.0 IBUs
Est Color: 5.1 SRM

Amt Name Type # %/IBU
1.50 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 1 50.0 %
1.00 kg Vienna Malt (3.5 SRM) Grain 2 33.3 %
0.50 kg Munich Malt (9.0 SRM) Grain 3 16.7 %
10.00 g Willamette [5.50 %] – Boil 30.0 min Hop 4 7.0 IBUs
1.0 pkg Brettanomyces Claussenii (White Labs #WLP645) [50.28 ml] [Add to Secondary] Yeast 5
4 liters Kombucha Adjunct 6

Wort ready
Malt Process (Saturday Night)

  1.  Filled pot with 14.9 liters of water and added 1t of Lactic acid, 1t of Citric and 1 Campden tablet
  2. Waited till temp came down to 70℃ and then poured into mash tun along with grains
    • Temperature 65℃
    • 5.0 pH
  3. Mashed out after 90 minutes and started the to bring to a boil
    • Temperature 61℃
    • 5.5 pH
    • 12.5 liters
    • Pre-boil gravity 1.042 SG
  4. 60 minute boil with hop additions
    • 30 minutes: 10gWillamette (5.5%)
    • 10 minutes: Irish Moss
  5. Removed from heat @22:38 and cooled using 1.5 liter frozen plastic soda bottles.
  6. Temperature 35℃ @23:10 and pitched Brett C
    • Original Gravity: 1.034 SG
    • 5.1 pH
  7. Added also 4 liters of Kombucha
    • Original Gravity: 1.026 SG
    • 3.8 pH

Fermentation Going

  1. 20/02/16: 18 liters of wort into demi john
    •  12 liters wort
    • 2 liters cold water
    • 1 liter starter
    • 4 liters kombucha


  1. First time trying to mix kombucha into a beer. What I will do next time is rather let the kombucha really get down to 3.5pH
  2. As a sour the starting pH needs to get lower still with some more lactic acid.

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