Recipe Type: All Grain
Yeast: WYeast 1272
Yeast Starter: Yes
Additional Yeast or Yeast Starter: Wyeast 3278
Batch Size (Gallons): 5
Original Gravity: 12.5
Final Gravity: 4.0
IBU: 8.8
Boiling Time (Minutes): 90
Color: 3.8
Primary Fermentation (# of Days & Temp): 7 days @ 65
Secondary Fermentation (# of Days & Temp): 13.5 Months @ 70ish
Tasting Notes: Watermelon aroma and flavor. More tart than sour. Refreshing and very drinkable.

My second sour ale and took a silver at the 2011 NM State Fair.

Ingredients

Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 5.00 %
4.50 lb White Wheat Malt (2.4 SRM) Grain 45.00 %
3.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 35.00 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 10.00 %
0.50 lb Munich Malt - 10L (10.0 SRM) Grain 5.00 %
14.17 gm Cascade [5.50 %] (60 min) Hops 11.7 IBU
4.00 oz Watermelon Puree
65.00 oz Watermelon Puree
1 Pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast-Ale
1 Pkgs GF All American Ale (Wyeast Labs #1272) [Starter 125 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 12.613 Plato
Est Final Gravity: 3.279
Estimated Alcohol by Vol: 5.00 %
Bitterness: 11.7 IBU
Est Color: 4.3 SRM


Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 10.00 lb
Sparge Water: 6.19 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F


Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 3.10 gal of water at 162.6 F 151.0 F


Notes

Primary 1 week @ 65. Add lambic blend to 4oz puree and mix well before pitching. Room temp 12 months. Cold crash and add 40oz watermelon puree (6/2/2011) for 2 weeks. Shake ocasionally and allow to settle. Racked off of puree to keg 7/27/2011.