southpawbrasserie
Active Member
So yesterday I brew a gallon of sour ale. What does everyone think? The recipe/process is:
60% home malted pale wheat
40% unmalted wheat
9 IBU- Hersbrucker @ 60 min
Dregs built up on a stir plate from Goose Island Sofie
Double decoction mash of 30 min @122F, 30 @ 140F and 30 @ 158F. Pulled 3.5 pints the first decoction and boiled 20 min. Pulled a little over 4 pints the second decoction and boiled 20 min.
OG: 1.052
The yeast starter was built a week ago, and put in the fridge upon completion. (I know, not a good idea, especially leaving it in the flask with just aluminum foil over it) but I pitched around 4 tblsp. I guessed, it was about a 5 second pour from flask to carboy. Anywho, I had signs of fermentation in 2 hrs. And this morning (about 16hrs) I had a nice krausening building already (about 3/4" thick).
So, I'm going to let primary run it's course, transfer and add a few 2" pieces of red oak 1" dowel. Let it run 6-12 months then add fruit. Not sure what yet, but something in season and fresh. Then I'll let that ferment 3-4 mo and probably bottle.
Last, I may pitch some lacto from my sourdough starter or some yogurt whey. I'll just wait and see how it goes first.
What's everyone think?
60% home malted pale wheat
40% unmalted wheat
9 IBU- Hersbrucker @ 60 min
Dregs built up on a stir plate from Goose Island Sofie
Double decoction mash of 30 min @122F, 30 @ 140F and 30 @ 158F. Pulled 3.5 pints the first decoction and boiled 20 min. Pulled a little over 4 pints the second decoction and boiled 20 min.
OG: 1.052
The yeast starter was built a week ago, and put in the fridge upon completion. (I know, not a good idea, especially leaving it in the flask with just aluminum foil over it) but I pitched around 4 tblsp. I guessed, it was about a 5 second pour from flask to carboy. Anywho, I had signs of fermentation in 2 hrs. And this morning (about 16hrs) I had a nice krausening building already (about 3/4" thick).
So, I'm going to let primary run it's course, transfer and add a few 2" pieces of red oak 1" dowel. Let it run 6-12 months then add fruit. Not sure what yet, but something in season and fresh. Then I'll let that ferment 3-4 mo and probably bottle.
Last, I may pitch some lacto from my sourdough starter or some yogurt whey. I'll just wait and see how it goes first.
What's everyone think?