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Old 08-17-2008, 03:50 PM   #1
BigKahuna
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Based on my new found love of sour beers, and the recent success of my Apricot Blond Ale...I've formulated this:

8# 2 Row
1# Vienna
mash, sparge, cool to 130, then add 1/2 # of 2 row and allow to sour for 24 hours. pour back into clean Mash Tun and drain (I don't want to use a grain bag so as to provide ultimate contact with the wort)
Boil, adding 1 oz Cascade Hops at 60 Minutes.

I will add 3# of Peach Puree to the fermentor, and 4 ox of peach extract at bottling time.

I'm not looking to re-formulate the recipe (Cause I've already been shopping), but please shout if you see any procedural issues that will prevent success.


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Old 08-17-2008, 05:13 PM   #2
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It sounds pretty tasty. I'm sour-mashing for a stout now. My only question (being a sour mashing noob myself) is how you plan to control the final taste. It seems like if lacto really gets hold of that mash, within 24 hours, it may be too sour.

But what do I know? I mini-mashed a half-pound of 2-row last night about 8PM. As of right now, it's maybe just a tiny bit tangy, but now what I'd expect yet. I'll sparge and boil it separately, then add to the fermenter, probably tomorrow.




 
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Old 08-17-2008, 05:31 PM   #3
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Very Interesting. I plan on keeping an eye on it every few hours after about 15 to ensure it ends up where I want it...then cut it off with the Boil.
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Old 08-17-2008, 07:34 PM   #4
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Sounds like you have a plan. Let me know how it turns out. Personally, I'm contemplating a peach melomel once the Palisade peaches come in.

 
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Old 08-17-2008, 07:54 PM   #5
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That my plan with the 3rd Sister.
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Old 08-17-2008, 08:12 PM   #6
niquejim
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I've never made a sour mash, but I've gotten some good results with the dregs in a bottle of Orval
Look at my Drunk Owl mango in my recipes

 
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Old 08-17-2008, 08:21 PM   #7
Brandon O
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I've got dregs saved from a couple of bottles. Couple more and I'm going to make your recipe.

 
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Old 08-17-2008, 08:43 PM   #8
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Quote:
Originally Posted by Brandon O View Post
I've got dregs saved from a couple of bottles. Couple more and I'm going to make your recipe.

My recipe. Thank you.I sent my last couple bottles of that off to Denny Conn and BierMuncher. I got Denny's e-mail today

Hi Jim,
Sorry to take so long getting back to ya...it's been weird here...

Let me just say...FREAKIN' FANTASTIC!!!!!!!!!! Don't know what I can say about the mango strong that hasn't been said already. A totally delicious beer, perfectly balanced. Sour up front, but the the mango kicks in mid palate. A throughly enjoyable experience. The ESB was a great example of the style. Both were flawlessly executed.

Thanks so much for thinking of me when you sent them up. The mango strong was a real inspiration for me to try something crazy one of these days. When I do, you'll be sure you get some!

------------->Denny

 
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Old 08-18-2008, 04:06 AM   #9
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I'll be following this one. Very interested to see how it turns out. Are you making the puree yourself or using the canned kind?
If this turns out well, I'll have to convert it to extract and brew some.
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Old 09-01-2008, 05:28 AM   #10
BigKahuna
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OK, It's on. Mashed tonight, boil Tomorrow.
I will be using the grain bag...just because I guess.
Cooling now, I'll post back in the morning.


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