hopsandhops
Well-Known Member
I've been reading and thinking about jumping into wild brewing for awhile. I've found that I really like dark sours with dark fruit and wine and oak notes. Recently I had a Boulevard Love Child #5 and that has me motivated. I used themadfermentationist's recipe for Flanders Red Again for the base recipe, but scaled it up and added dextrose to get it in the 8.5-9% range, like the Love Child #5. I know the grain bill is probably more complex than it needs to be, but it comes from the Flanders Red Again recipe. I'm not shooting for a particular style, just an American Dark Sour.
6 gallons
OG 1.074
FG 1.007ish?
IBU 7.6
SRM 20
5 lbs Vienna
4 lbs Munich
4 lbs Pils
1 lb 5 oz Caramunich I
1 lb 5 oz Flaked Wheat
13 oz CaraAroma
5 oz C10
4 oz C40
12 oz Dextrose
.25 oz Magnum @ 60
I'm leaning towards either Wyeast's Roeselare blend or The Yeast Bay's Melange blend into the primary without a starter.
I'll give it 3-4 weeks in the primary and then rack to a glass carboy with an oz of oak of some type that has been soaked in red wine of some type to age for 12-18 months.
I've also toyed with the idea of splitting the batch and using both of those blends to see how they compare, but that would require aging them in half full glass carboys, thus leaving a lot of headspace. I have a kegging setup, so I could flush with CO2 and "top off" with CO2.
Thoughts, suggestions, experiences?
6 gallons
OG 1.074
FG 1.007ish?
IBU 7.6
SRM 20
5 lbs Vienna
4 lbs Munich
4 lbs Pils
1 lb 5 oz Caramunich I
1 lb 5 oz Flaked Wheat
13 oz CaraAroma
5 oz C10
4 oz C40
12 oz Dextrose
.25 oz Magnum @ 60
I'm leaning towards either Wyeast's Roeselare blend or The Yeast Bay's Melange blend into the primary without a starter.
I'll give it 3-4 weeks in the primary and then rack to a glass carboy with an oz of oak of some type that has been soaked in red wine of some type to age for 12-18 months.
I've also toyed with the idea of splitting the batch and using both of those blends to see how they compare, but that would require aging them in half full glass carboys, thus leaving a lot of headspace. I have a kegging setup, so I could flush with CO2 and "top off" with CO2.
Thoughts, suggestions, experiences?