dougdecinces
Well-Known Member
I usually harvest about 100 pounds of crab apples (wild apples about the size of a ping pong ball) from trees in my area. I'm wanting to try a sour beer that uses these crab apples. I think the tartness and strong apple flavor they have would complement a sour beer well.
I also want to try and do this on the cheap. I have a sack of Pilsner malt I have yet to dig into, 22 oz of flaked oats and a few pounds of various hops. I'm going to use dregs from a bottle of JP Luciernaga for souring purposes. I wanted to run my recipe by everyone and make sure that what I am making will be good. I have never made a sour beer with my own recipe. Just the Landers Fred recipe on here and a bunch of 1 gallon experiments.
The biggest thing is that I would like this to be ready by Spring 2013. Has anyone had experience with JP dregs? Would it be possible for a beer like this to have a 6-8 month turnaround? Also will dregs from one bottle be enough, or should I buy 1-2 more? Lastly is the crystal 20 necessary? I don't see a lot of crystal malt in other people's pale sours, but I want to give my microbial buddies something to chomp on.
Here is the recipe. It is for 4 gallons, I figure this and the crab apples in secondary will get me near the top of a 5 gallon carboy.
Pilsner - 6 lb (62%)
Flaked oats - 1 lb 6 oz (14%)
Wheat malt - 1.5 lb (18%)
Crystal 20 - 0.5 lb (5%)
Crab apples - 10 lb
Sterling hops (7% AAU) - 0.6 oz @ 90M
Est. OG - 1.056
Est. IBU - 18.3
I also want to try and do this on the cheap. I have a sack of Pilsner malt I have yet to dig into, 22 oz of flaked oats and a few pounds of various hops. I'm going to use dregs from a bottle of JP Luciernaga for souring purposes. I wanted to run my recipe by everyone and make sure that what I am making will be good. I have never made a sour beer with my own recipe. Just the Landers Fred recipe on here and a bunch of 1 gallon experiments.
The biggest thing is that I would like this to be ready by Spring 2013. Has anyone had experience with JP dregs? Would it be possible for a beer like this to have a 6-8 month turnaround? Also will dregs from one bottle be enough, or should I buy 1-2 more? Lastly is the crystal 20 necessary? I don't see a lot of crystal malt in other people's pale sours, but I want to give my microbial buddies something to chomp on.
Here is the recipe. It is for 4 gallons, I figure this and the crab apples in secondary will get me near the top of a 5 gallon carboy.
Pilsner - 6 lb (62%)
Flaked oats - 1 lb 6 oz (14%)
Wheat malt - 1.5 lb (18%)
Crystal 20 - 0.5 lb (5%)
Crab apples - 10 lb
Sterling hops (7% AAU) - 0.6 oz @ 90M
Est. OG - 1.056
Est. IBU - 18.3