stoneman
Well-Known Member
Hey everybody, i'm looking for advice before I attempt this recipe. I know it is not a true wild sour, but I wanted your advice before I attempt it.
It will be my first sour beer.
My plan is to make a quick sour Flemish Red (based on Jamil's recipe) and using a technique I saw on Oldsock's Blog http://www.themadfermentationist.com/2010/07/sour-old-ale-quick-oud-bruin.html
This is what I have so far.
5 Gallon Recipe - 90 Minute Boil
Vienna Malt 4.25lbs
Pilsner Malt 3.75lbs
Munich 10 Malt 2.5lbs
Honey Malt .5lbs (substitute for aromatic malt - none at HBS)
Crystal 70 .5lbs (Substitute for CaraMunich - none at HBS)
Special B .5lbs
Wheat Malt .5lbs
East Kent Goldings 1oz 60 minutes
After crush set aside handfull of grain
After boil place 2.5 gallon in glass carboy and innoculate with reserved grain, place rest of wort in primary, pitch with nottingham.
After 3 days pour sour carboy into pot and bring to boil.
Cool and add to primary.
Let primary continue one week, rack to secondary
I am debating having the secondary divided with some on fruit (cherries or Raspberries), some on oak chips, and some left plain.
Does this look alright?
Any suggestions?
It will be my first sour beer.
My plan is to make a quick sour Flemish Red (based on Jamil's recipe) and using a technique I saw on Oldsock's Blog http://www.themadfermentationist.com/2010/07/sour-old-ale-quick-oud-bruin.html
This is what I have so far.
5 Gallon Recipe - 90 Minute Boil
Vienna Malt 4.25lbs
Pilsner Malt 3.75lbs
Munich 10 Malt 2.5lbs
Honey Malt .5lbs (substitute for aromatic malt - none at HBS)
Crystal 70 .5lbs (Substitute for CaraMunich - none at HBS)
Special B .5lbs
Wheat Malt .5lbs
East Kent Goldings 1oz 60 minutes
After crush set aside handfull of grain
After boil place 2.5 gallon in glass carboy and innoculate with reserved grain, place rest of wort in primary, pitch with nottingham.
After 3 days pour sour carboy into pot and bring to boil.
Cool and add to primary.
Let primary continue one week, rack to secondary
I am debating having the secondary divided with some on fruit (cherries or Raspberries), some on oak chips, and some left plain.
Does this look alright?
Any suggestions?