womencantsail
Well-Known Member
Hey guys,
I'm looking to brew a wild/sour ale, in part, for my girlfriend as the only types of beers she likes are fruity and sour ales (I really love sours as well).
I was thinking of a Russian River Temptation style beer, but maybe a bit more fruit flavor (although I've only had Temptation "fresh", so I don't know how it changes with age).
I was going to go with a Blonde Ale (Partial Mash) recipe that I found and then have modified a bit:
Type: Partial Mash
Batch Size: 5.5 gal
Boil Size: 6.3 gal
Boil Time: 60 min
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 37.5 %
1.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 12.5 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 37.5 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 12.5 %
0.50 oz Styrian Goldings [5.40%] (90 min) Hops 9.5 IBU
0.50 oz Sterling [7.50%] (30 min) Hops 9.4 IBU
0.50 oz Sterling [7.50%] (0 min) Hops -
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 18.9 IBU
Est Color: 6.6 SRM
I planned to let this ferment for about 4-7 days in primary and then transfer to secondary and add the Brett and bugs.
I am considering a couple options, either using the dregs from a bottle of RR Temptation, or buying packages of Brett (not sure which one, maybe C?) and Lacto and Pedio and adding those to the secondary along with some oak chips at some point.
I'm looking for any and all suggestions as far as the "souring/funking" goes, as well as if there are any changes that I should make to the actual Blonde recipe.
Thanks guys.
-Andrew
I'm looking to brew a wild/sour ale, in part, for my girlfriend as the only types of beers she likes are fruity and sour ales (I really love sours as well).
I was thinking of a Russian River Temptation style beer, but maybe a bit more fruit flavor (although I've only had Temptation "fresh", so I don't know how it changes with age).
I was going to go with a Blonde Ale (Partial Mash) recipe that I found and then have modified a bit:
Type: Partial Mash
Batch Size: 5.5 gal
Boil Size: 6.3 gal
Boil Time: 60 min
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 37.5 %
1.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 12.5 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 37.5 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 12.5 %
0.50 oz Styrian Goldings [5.40%] (90 min) Hops 9.5 IBU
0.50 oz Sterling [7.50%] (30 min) Hops 9.4 IBU
0.50 oz Sterling [7.50%] (0 min) Hops -
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 18.9 IBU
Est Color: 6.6 SRM
I planned to let this ferment for about 4-7 days in primary and then transfer to secondary and add the Brett and bugs.
I am considering a couple options, either using the dregs from a bottle of RR Temptation, or buying packages of Brett (not sure which one, maybe C?) and Lacto and Pedio and adding those to the secondary along with some oak chips at some point.
I'm looking for any and all suggestions as far as the "souring/funking" goes, as well as if there are any changes that I should make to the actual Blonde recipe.
Thanks guys.
-Andrew