Hi there people! I'll be brewing a bit of an experimental brew for a forthcoming contest, and would appreciate your knowledgeable opinions. I've brewed before a toned down version of thisa mildly sour version with the same grain billthat came out great.
As for the process, it goes like this:
I am aiming at something crisp enough to let the plum and rye spice shine with the help of the sourness. The oak is there to reinforce the perceived dryness and tie the whole thing together.
Any comment on the recipe or the process is warmly welcome. I plan to brew that on August 3rd, the contest being on Sept. 16th (beer handed the day before).
Cheers!
Code:
Recipe Specifications (sorry for the odd values, it's translated from metric):
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Boil Size: 6.14 gal
Post Boil Volume: 5.08 gal
Batch Size (fermenter): 4.49 gal
Bottling Volume: 3.96 gal
Estimated OG: 1.047 SG
Estimated Color: 5.4 SRM
Estimated IBU: 23.9 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name %/IBU
4 lbs Rye Malt (Weyermann) (3.0 SRM) 46.2 %
1¾ lbs Pale Malt, Golden Promise (Thomas Fawcet 20.5 %
1¾ lbs Pale Malt, Maris Otter (Thomas Fawcett) 20.5 %
10 oz Carahell (Weyermann) (13.0 SRM) 7.7 %
7 oz Dememera Sugar (2.0 SRM) 5.1 %
0.4 oz Green Bullet [13.50 %] - First Wort 60.0 23.9 IBUs
0.4 oz Green Bullet [13.50 %] - Boil 0.0 min 0.0 IBUs
1 pkg Workhorse Beer Yeast (Mangrove Jack's #M
1 oz Green Bullet [13.50 %] - Dry Hop 4.0 Day 0.0 IBUs
As for the process, it goes like this:
- Mash everything for medium body,
- Boil wort for 15 min
- Transfer to oxygen tight container,
- Pitch (cheese) lactic bacteria,
- Let it sit at around 90F for 36 hours, to achieve 3.6 pH
- Boil 60 minutes, adding hops as per recipe
- Ferment for 3 days at 67F using clean yeast
- Add ~1.5 quarts of apple/plum cider to the beer (the cider is homebrewed with a french cider yeast)
- A few days after that, add dry hop and an ounce of medium roast french oak
- Bottle 4 days after that.
I am aiming at something crisp enough to let the plum and rye spice shine with the help of the sourness. The oak is there to reinforce the perceived dryness and tie the whole thing together.
Any comment on the recipe or the process is warmly welcome. I plan to brew that on August 3rd, the contest being on Sept. 16th (beer handed the day before).
Cheers!