Friday, October 31, 2014

Golden Wort for Sours

The Rare Barrel was on The Brewing Network recently and talked about their sour production.  Their program is basically based around 3 base beers which they then pitch bugs into and experiment with.  The base beers are a golden, an amber and a dark sour.  The recipes are very similar and they shared each.  I want to do an aggressively funky brett beer and also needed a beer to blend with my very sour Solera, so I brewed their golden wort to funkify and blend.  I open fermented it with Wyeast Abbey Ale after talking to The Mad Fermentationist to get a lot of phenols for the brett (Yeast Bay Brussels Brett) to hopefully turn into delicious barnyard funk.

5 Gallons

5.5 lb 2 Row
2.25 lb Wheat
0.5 lb Aromatic
0.5 lb Flaked Oats

0.5 oz Tettnang (60 min)
0.5 oz Tettnang (30 min)

Mashed at 148F for 60 minutes and boiled for 60 minutes.  3 g CaCl2, 2 g CaSO4 and 4 mL lactic acid got the pH to 5.35.  3.27 gallons was heated to 161F for the mash and 3.97 gallons was heated to 179F for the sparge (168F).

2L starter of Wyeast Abbey Ale

IBU: 16
ABV: 4.7%

10/11/14: Brew day.  Got an absurd 83% efficiency so OG was 1.054.  Opened the lid of the fermenter once krausen was observed after ~1 day.  Left it open with just foil over it for 3 days, then closed.

10/20/14: FG 1.008.

????: Pitched The Yeast Bay Brussels Brett blend and dregs from Hill Farmstead Anna.

????: Tasting notes

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