Yellow_Boots
Member
I absolutely love sours... but I am still grasping how to make one myself. My wife and I both seek out Flanders Reds and the like all the time, so we wanted to figure out a good "house sour" to make over and over again. I thought of taking a little departure from the norm and try to put a mild twist on the traditional sour guidelines and base the recipe in the robust porter neighborhood, but I am wondering if my desire for a little originality is really just going to be an Oud Bruin (which is not a bad thing if it does!).
Here is my potential recipe:
OG: 1.061
FG: 1.015
IBU: 31
Color: 34L
8# Pale
1# Smoked
0.75# Chocolate
0.75# Caramel 120L
0.5# Special Roast
0.5# Extra Special
1oz Amarillo (10 min)
1oz Challenger (10 min)
1oz Challenger (5 min)
1oz Northern Brewer (5 min)
Wyeast 3278, no starter
A few questions:
1) What do you think of this amount of smoked malt with the wild flavors?
2) I am really unclear about IBUs and wild yeast/bugs--some recipes are under 10 for the lacto, some are 40+ without problems... how should I understand IBUs and wild fermentation activity, and what to look for without killing off all of the bacteria?
Here is my potential recipe:
OG: 1.061
FG: 1.015
IBU: 31
Color: 34L
8# Pale
1# Smoked
0.75# Chocolate
0.75# Caramel 120L
0.5# Special Roast
0.5# Extra Special
1oz Amarillo (10 min)
1oz Challenger (10 min)
1oz Challenger (5 min)
1oz Northern Brewer (5 min)
Wyeast 3278, no starter
A few questions:
1) What do you think of this amount of smoked malt with the wild flavors?
2) I am really unclear about IBUs and wild yeast/bugs--some recipes are under 10 for the lacto, some are 40+ without problems... how should I understand IBUs and wild fermentation activity, and what to look for without killing off all of the bacteria?