Just because I haven't seen much about making a sour rye. I thought I would post the beginning of this process I started last Friday for brewing a Sour Apricot Rye.
I used a high percentage of rye because with the strong flavors of Brett, Lactic Acid, Acetic Acid, and Apricot I didn't want the rye to get lost.
5 lbs. Belgian Pils
4 lbs. Rye Malt
.5 lbs. Barley Flaked
.5 oz. Goldings (Pellets, 0.0 %AA) boiled 15 min.
2-3 lb. Apricot (pureed)
Original Gravity 1.054
Color 5.50 °SRM
Brew Day Notes. I do things a bit differently, but it works for me.
I ramp mashed from 70-160F over three hours with 4 gallons of water.
I do BIAB slightly different than everyone else. My kettle has a false bottom. So I can ramp mash with direct firing (still a very low flame) and not scorch the grain. I got 94% efficiency, which is typical for me.
Since it has a spout I use my bottling bucket to sparge. I pull the bag of grain out and add the sparge water in there. Sparged with 3 gallons, to make up for the absorbing of the rye. Rye sucks up a lot of water.
Boiled for 60 min to get to 5.25 gallons.
I left my hops in a hot garage for a few weeks. They started life as EKG pellets. They had little aroma left when I boiled them.
Transfered to primary. I did not pitch yeast. I placed my fermenter in cooled and cleaned kettle to form a water jacket. I set an aquarium thermometer in kettle and filled to top with water. Added 1/2lb of acidulated malt in primary, in a hop sock. Held for three days at 90F. I followed the same process with a Berliner Weiss and got silver in my region for NHC.
On day 3 removed Acid Malt. Strong sour smell, not tasted. Not rancid just noticeably sour. Cooled to room temp.
I bottled part of the yeast cake from an Oud Bruin I bottled 2 weeks prior. This consisted of Wyeast Brett L 3526, WLP568 Saison Blend, Giardian Gueze, and Russian River Consecration dregs. I added this to the primary.
As of tonight the gravity is at 1.013.
I am going to set this aside. I will add between 2 and 3 pounds of apricots in December. I intend to buy the fruit fresh this summer and freeze them to break the apricots down before adding.