Pole
Well-Known Member
I've been thinking about trying to make a 10g batch for my first attempt, and splitting the wort into two 6.5g buckets. I came about this idea because we really like sours, but I don't necessarily want to wait 9-12 months to try my first brew.
I found the Tart of Darkness thread and the (5g) recipe below:
Grain:
10 lbs American Pale
1 lb Crystal 60L
1 lb Flaked Oats
8 oz Black Roasted
6 oz Chocolate
Hops:
.5 oz Czech Saaz (60 minutes)
Also includes:
1 Whirfloc tablet
4 oz corn sugar
(I plan to plug this into Beersmith and scale it to 10g, but I haven't bought the software yet.)
Naturally, I have a few questions that I'm hope to hear some feedback on:
1. Can I do a grain bill this large (~25 lbs) in a 15g pot with a 5g paint strainer bag (or 2 bags if necessary)? (Rackers.org calc says it'll take up 10.21g of space at 1.25 qt/lb.)
2. Will that recipe make a good stout for the non-sour half of the batch?
3. If so, which yeast should I use for the non-sour half? (The sour half will use roselaire, and both buckets will be in the same fermentation chamber, so yeast will need to have a similar fermentation temp range.)
4. Thoughts on the corn sugar? When is this added?
5. Am I crazy for taking on a project of this size this quickly?
6. Anyone have recipe ideas for doing a similar project with a brown/sour-brown or red/Flanders red down the road?
I found the Tart of Darkness thread and the (5g) recipe below:
Grain:
10 lbs American Pale
1 lb Crystal 60L
1 lb Flaked Oats
8 oz Black Roasted
6 oz Chocolate
Hops:
.5 oz Czech Saaz (60 minutes)
Also includes:
1 Whirfloc tablet
4 oz corn sugar
(I plan to plug this into Beersmith and scale it to 10g, but I haven't bought the software yet.)
Naturally, I have a few questions that I'm hope to hear some feedback on:
1. Can I do a grain bill this large (~25 lbs) in a 15g pot with a 5g paint strainer bag (or 2 bags if necessary)? (Rackers.org calc says it'll take up 10.21g of space at 1.25 qt/lb.)
2. Will that recipe make a good stout for the non-sour half of the batch?
3. If so, which yeast should I use for the non-sour half? (The sour half will use roselaire, and both buckets will be in the same fermentation chamber, so yeast will need to have a similar fermentation temp range.)
4. Thoughts on the corn sugar? When is this added?
5. Am I crazy for taking on a project of this size this quickly?
6. Anyone have recipe ideas for doing a similar project with a brown/sour-brown or red/Flanders red down the road?