Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > First Sour Beer
Reply
 
Thread Tools
Old 03-02-2011, 02:53 PM   #1
Tombstone0
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Finksburg, Md
Posts: 190
Liked 13 Times on 11 Posts
Likes Given: 1

Default First Sour Beer

I'm going to brew my first sour beer this weekend, and I was hoping to run my recipe by some more knowledgeable sour beer brewers. I'm planning to sour my beer using acidulated malt, similar to the way Ithaca Beer Company talked about on their interview with the Brewing Network back in August.

4 gallons

4 lbs Maris Otter
1.75 lbs Wheat
1.25 lbs Flaked Maize
1 lbs Acidulated Malt

Estimated OG of 1.057

I have some old hops that have been sitting in my freezer for a few years, I was thinking about using those, but I'm not sure how much. From browsing around here it looks like I want to keep the IBUs very low.

I was going to mash high, around 160, so there will be quite a few unfermentables, and use S-04 in the primary. I was thinking about using unmalted wheat so I would have lower diastatic power and a higher OG but it looks like the only types of unmalted wheat my lhbs carries are torrified and flaked. I think either of those combined with the flaked corn would be a mashing disaster, even with lots of rice hulls, so I'll probably go with malted wheat.

After primary I'm planning to rack onto 8 lbs of mixed berries and a Brett starter (haven't decided which strain yet).

I'm basically making this because my wife doesn't like beer but she really liked Lindeman's Framboise, so I thought I'd go for something somewhat similar. I've heard that they pasteurize and back sweeten their beer but I don't really want to do that.

So how does my recipe look? Any suggestions on which Brett Strain would go well with this?


Tombstone0 is offline
 
Reply With Quote
Old 03-02-2011, 04:18 PM   #2
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,192
Liked 234 Times on 156 Posts
Likes Given: 154

Default

If you want it to be sour you'll probably need to use more than 1 lb of acid malt. IIRC they talk about 20% acid malt for Brute, you're only at 12.5%. I’ve used 1 lb in 5 gallon batches before and only gotten minimal sourness. If you want the beer for someone that likes Lindemans you might want to just leave out the Brett since it will work to reduce sweetness and add some funky flavors (that I love) but that aren't prominent in Lindeman's fruit Lambics.

Hope that helps, good luck brewing.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Old 03-02-2011, 05:10 PM   #3
Tombstone0
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Finksburg, Md
Posts: 190
Liked 13 Times on 11 Posts
Likes Given: 1

Default

Thanks for the help.
So if I cut the Brett, I'll probably increase the Maris Otter and the acidulated, cut the corn completely, and reduce the Mash temp to maybe 154.

I've never tried anything with Brett. Maybe I'll make 5 gallons instead of 4, separate a gallon and add the Brett to that to try it out.
Tombstone0 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wanted: Sour beer lovers to taste a sour mash beer OldRalHoleBrewing Lambic & Wild Brewing 12 09-03-2012 04:16 AM
First Time for Sour Beer Polarbeer Lambic & Wild Brewing 16 02-22-2011 04:37 AM
Questions about making sour beer johnnyo1977 Lambic & Wild Brewing 17 03-09-2010 01:30 AM
Wheat Beer Gone Sour alfista Lambic & Wild Brewing 1 12-16-2009 05:24 PM
Can you sour any beer? cmdrico7812 Lambic & Wild Brewing 16 03-06-2009 02:27 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS