Sour County Rye

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jester5120

Well-Known Member
Joined
Apr 22, 2011
Messages
769
Reaction score
22
Location
DuBois
Recipe Type
All Grain
Yeast
Bug County ECY20
Yeast Starter
-
Batch Size (Gallons)
6
Original Gravity
1.061
Final Gravity
1.002
Boiling Time (Minutes)
60
IBU
20
Color
13 SRM
Primary Fermentation (# of Days & Temp)
365 @ 70*
Tasting Notes
Super funky with little acidity after 2 months.
inspired by Sour in the Rye

6 gallons

Grains:
6 lbs Rye Malt
4 lbs Munich 10
4 lbs Pilsner
8 oz. Caramel 40
2 oz. Chocolate Malt
1 lbs Rice Hulls

Boil Additions:
Columbus 15-20 IBU's
(I had some aged columbus so i only used an ounce, there are better options for a beer like this though)

Mash:
Sacc 160*
Mashout 168*
Sparge 168*

Fermentation:
Pitched 1 vial Bug County (ECY20). No starter, no aeration, no nothing....

Ferment at 70*
 
any update to this. i am thinking about doing something like this except i cannot get the E.C.Y up in Mass but have a little bug farm going from various dregs.
 
It's super funky and lots of nice rye flavor but not real sour. Its only about 9 months old right now tho. I ordered my ecy from love2brew
 

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