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Old 02-01-2012, 10:43 PM   #1
nasty31
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Feb 2012
griffith, indiana
Posts: 6


Ok so ive made 4 batches of homebrew all extract or partial mash. I now want to make a sour because its my second favorite style. I need some help tho. Here is a recipe i came up with to make a light pale to then sour was wondering if this would work, and if itd turn out really tart/sour.

4lbs Carapils
2lb German pilsener
2lbs Torrified Wheat
3lbs Corn sugar
1lbs Light Dme

10z Styrian Goldings

Belgian Yeast
Wyeast Lacto 5335
Wyeast Pedio 5733

Will this work? Do i need to add anything? More ingredients?
feel free to add or change stuff around thanks.!!!!!

 
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Old 02-01-2012, 10:46 PM   #2
kh54s10
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If you think you are ready, go for it. Just remember that any plastic/vinyl equipment should NEVER be used again for anything but sour beers!

 
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Old 02-01-2012, 10:51 PM   #3
nasty31
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Feb 2012
griffith, indiana
Posts: 6

will it work? someone told me that the belgian yeast will eat all the torrified wheat leaving nothing for the lacto pedio and brett to eat. Also after transfering after fermentation do i add the lacto pedio and brett in all at once? i did want to add some cherry puree at the end also

 
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Old 02-01-2012, 10:57 PM   #4
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Sorry, I have no idea about the sours.

I have read that the bacteria that sours the beer will infect all your plastics though.

 
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Old 02-01-2012, 11:01 PM   #5
bottlebomber
 
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4 pounds of carapils??

 
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Old 02-01-2012, 11:02 PM   #6
nasty31
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Feb 2012
griffith, indiana
Posts: 6

i told you help me out on this please i dunno?

 
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Old 02-01-2012, 11:10 PM   #7
FastAndy
 
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I suggest starting over and looking at some established or proven recipes and start there. There are plenty of threads on sours if you search.

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Old 02-01-2012, 11:18 PM   #8
rexbanner
 
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I don't think you should be trying this so early in your career. If you insist, here's my recipe:

10 lbs pils
2 lbs munich
1 oz EKG
mash @149
used dregs from Jolly Pumpkin and Russian River along with WLP530
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Old 02-01-2012, 11:19 PM   #9
nasty31
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Feb 2012
griffith, indiana
Posts: 6

im pretty hard headed and stubborn

 
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Old 02-01-2012, 11:26 PM   #10
cervezarara
 
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I would recommend you not exceed 10% of the grain bill with Carapils. Are you trying to make a West Flanders Red or a p-Lambic? Either way, you want some unfermentable sugars present for the bacteria to feed on. It looks like you're going al grain on this, so you can make it simple. I would use 3 lbs of pilsener and 2 lbs of flaked wheat with 8-12 oz of Carapils if you like. You can add a couple of pounds of light DME depending on your target starting gravity. The corn sugar isn't really going to help you, in my opinion. Mash high- about 158. Split the hops, 1/2 oz at 60 and 1/2 at 30 minutes to keep IBU's down.

You can save a few bucks by buying Wyeast 3268 or 3273- they contain belgian yeast and pedio and lacto, with some brettanomyces yeast. Unless you are avoiding the Brett for some reason. Brew it, ferment it, and sit back and wait a year. Or two years.

 
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