WI_Wino
Well-Known Member
@m00ps was kind enough to send me a sample of his super sour blend my way back in November. I propped it up and it has been sitting on my kitchen counter until today. I brewed up a flemish red based on the rare barrel's recipe. I ended up with 11 gallons at the end of the boil. Split it up into 2 batches. Both carboys got 250 ml o Wyeast's PC Saison Brett (3031) slurry. One got 200ml of the m00ps sour blend, the other 200 ml of a culture I grew up from New Glarus R&D "Vintage 2014" release. Brew day was a disaster, I forgot the B in BIAB so I had to raid the kitchen for some spare pots to lauter in to...
Recipe for 11 gallon post boil:
GWM Pale Ale malt 15 lb
white wheat malt 2.5 lb
c40 1 lb
flaked oats 1 lb
vienna 1 lb
flaked wheat 1 lb
midnight wheat 4 oz
started mash at 158 F, ended at 150 F (cold garage and naughty children stole my attention)
.8 oz hallertau ~5 IBU
Overshot my efficiency and OG ended up 1.054. Both carboys have the heat belts on and temp controllers set to 75 F.
I will add an ounce or two of oak cubes per carboy when racking down to secondary that were previously used in a batch of carmenere.
Looking forward to trying these out in the months to come!
Recipe for 11 gallon post boil:
GWM Pale Ale malt 15 lb
white wheat malt 2.5 lb
c40 1 lb
flaked oats 1 lb
vienna 1 lb
flaked wheat 1 lb
midnight wheat 4 oz
started mash at 158 F, ended at 150 F (cold garage and naughty children stole my attention)
.8 oz hallertau ~5 IBU
Overshot my efficiency and OG ended up 1.054. Both carboys have the heat belts on and temp controllers set to 75 F.
I will add an ounce or two of oak cubes per carboy when racking down to secondary that were previously used in a batch of carmenere.
Looking forward to trying these out in the months to come!
