cyanmonkey
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I have a fresh, charred, oak barrel that I've inherited from my dad. I'll be brewing my first sour this weekend and am wondering what type of considerations I should make. I plan on doing primary with US-05 and then souring with something like Wyeast 3278, or pitching a strain of pedio and brett.
I'm really only doing this because I had a weird recipe that I had put together a long time ago for a Belgian Wit and just kept putting off for a long time since I didn't care for the recipe, anymore, so I thought it'd be a good one to sour. I plan on putting it on raspberries.
Questions are:
-Is charred American oak ideal to sour?
-What's the best blend of bugs to pitch for a more balanced sour? I'm not a fan of mouth puckering beer. I love Rodenbach. Kinda aiming for that level of sour. Should I pitch a prepackaged blend or go with a pitch of individual strains?
-What did you wish you knew before venturing into this crazy world or sour beer?
Boil Size: 6.48 gal
Post Boil Volume: 5.73 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.063 SG
Estimated Color: 5.7 SRM
Estimated IBU: 13.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 61.5 %
2 lbs Wheat, Flaked (1.6 SRM) Grain 2 15.4 %
2 lbs White Wheat Malt (2.4 SRM) Grain 3 15.4 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 4 3.8 %
8.0 oz Victory Malt (25.0 SRM) Grain 5 3.8 %
0.50 oz Perle [8.00 %] - Boil 60.0 min Hop 6 13.3 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 7 -
3.00 lb Raspberry Puree (Secondary 7.0 days) Flavor 8
I'm really only doing this because I had a weird recipe that I had put together a long time ago for a Belgian Wit and just kept putting off for a long time since I didn't care for the recipe, anymore, so I thought it'd be a good one to sour. I plan on putting it on raspberries.
Questions are:
-Is charred American oak ideal to sour?
-What's the best blend of bugs to pitch for a more balanced sour? I'm not a fan of mouth puckering beer. I love Rodenbach. Kinda aiming for that level of sour. Should I pitch a prepackaged blend or go with a pitch of individual strains?
-What did you wish you knew before venturing into this crazy world or sour beer?
Boil Size: 6.48 gal
Post Boil Volume: 5.73 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.063 SG
Estimated Color: 5.7 SRM
Estimated IBU: 13.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 61.5 %
2 lbs Wheat, Flaked (1.6 SRM) Grain 2 15.4 %
2 lbs White Wheat Malt (2.4 SRM) Grain 3 15.4 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 4 3.8 %
8.0 oz Victory Malt (25.0 SRM) Grain 5 3.8 %
0.50 oz Perle [8.00 %] - Boil 60.0 min Hop 6 13.3 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 7 -
3.00 lb Raspberry Puree (Secondary 7.0 days) Flavor 8