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Old 10-10-2014, 12:33 AM   #1
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Default Yummy Sound Sour Stout

Recipe Type: All Grain
Yeast: Bottle Harvest
Yeast Starter: 2L
Batch Size (Gallons): 5
Original Gravity: 1.069
Final Gravity: 1.008
IBU: 24.6
Boiling Time (Minutes): 60
Color: 37.5
Primary Fermentation (# of Days & Temp): 8 months at RT
Tasting Notes: God\'s beer. Dark Cherry, Puckering Sourness, Chocolate and Roasty finish

From a few requests lately and people who had my Sour Stout really enjoyed it. Some even said it was better the Jester King's Funk Metal which is a great comment. Now on the recipe:

Mash Temp: 154
Ferment Temp: 75-80
ABV: 8%

Malt:
12lbs 2-Row
1.5lbs Flaked Oats
1lb Special B
1lb Honey Malt
8oz Chocolate
8oz Roasted Barely

Hops:

1oz of Horizon (9.1%) @ 60mins (you can use any to get the the IBU's)


Yeast:
A Yeast cake of previous sour which was a stepped up dredges from Jester Kings Buddah's Brew


For the yeast, I harvested bottle dredges from a Jester Buddahs brew. I stepped up from 500ml to a 2L starter. Once that sour was done I racked this beer on top. I left the beer to sit and sour for about 8 months. I go on my taste buds and decide when it is ready. At the 8 month time it was ready because it had a huge cake to take advantage of.

Tasting Notes:

This puckering sour stout has notes of dark cherries and chocolate. After the initial sour the beer turns malty and chocolaty. Not too much, Just enough to let you know it's there.

I love this brew. One of the best ones I have brewed and God its a good sour.


I entered it in to a competition and hope it does well.

If you have any questions, please ask

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Old 10-10-2014, 01:09 AM   #2
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I can't get jester king in Maine... any idea what's in their SCOBY mix?

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Old 10-10-2014, 01:15 AM   #3
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I dont know for certian what in there. I think they got wild bugs from the air. The rumor they used 3711 a lot. This particular bottle was fermented with english ale then bugs. It probably has brett, lacto/pedio in it.

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Old 10-10-2014, 01:26 AM   #4
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Thanks for posting this DC!

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Old 10-10-2014, 01:27 AM   #5
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No problem. Everyones will be different because of the yeast but i think this is a solid base for a sour stout. People who tried loved it

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Old 10-10-2014, 01:58 AM   #6
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This is definitely going to get brewed. I've got a bottle of Funk Metal I was saving. Looks like I have some drinking and bug collecting to do. Thanks for sharing!


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Old 10-10-2014, 02:51 AM   #7
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Thanks for posting DC! And I've got some funk metal bugs coming to me as soon as Hawgwild gets to drinking

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Old 10-10-2014, 02:52 AM   #8
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Quote:
Originally Posted by wobrien View Post
Thanks for posting DC! And I've got some funk metal bugs coming to me as soon as Hawgwild gets to drinking

You bet!


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Old 10-10-2014, 03:04 AM   #9
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Quote:
Originally Posted by DisturbdChemist View Post
I dont know for certian what in there. I think they got wild bugs from the air. The rumor they used 3711 a lot. This particular bottle was fermented with english ale then bugs. It probably has brett, lacto/pedio in it.
Buddha's Brew was the beer/kombucha combo, right? Who knows what it picked up from the kombucha SCOBY.

Was this just a standard stout recipe, or did you tailor it for souring?
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Old 10-10-2014, 03:09 AM   #10
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Quote:
Originally Posted by BGBC View Post
Buddha's Brew was the beer/kombucha combo, right? Who knows what it picked up from the kombucha SCOBY.

Was this just a standard stout recipe, or did you tailor it for souring?
Yep. I sent an email to JK about that. They just added the kombucha at bottling so more than likely there is no SCOBY in this just the tea.

I made the recipe. The only thing i really tailored was the IBUs and dialing back the roast a little. I made this recipe for this brew. I havent made it without souring yet. It was also my first attempt that was successful. Damn ill be sad once i drink it all
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