Good evening
Good day mate!
I am planning to brew a brown sour beer that would be a base should I want to do different versions using ingredients in secondary fermentation. I am thinking of sour cherries, raspberries and blackberries. May be also sea buckthorn, spruce tips, etc. or simply age it as a Oud Bruin.
As you can see I am first and foremost looking to get a solid base beer. I have built this recipe by analyzing multiple recipes from American Sour Book form Michael.
I would love to get feedback on this one. The plan is to do a kettle sour. I have a starter of Lactobacillus that I did from Probiotic and used in a previous batch. It soured the beer nicely; no off-flavour. I kept a gallon of the deposit that accumulated in the fermenters after 3 days of souring and planning on using this as a starter for this brew.
(75.0%) Superior Pale Ale Malt; Canada Malting
(8.3%) White Wheat; Rahr
(5.8%) Oats Raw
(4.2%) Victory® Malt; Briess
(3.3%) Roasted Barley
(2.5%) Caramunich® TYPE I; Weyermann
(0.8%) Carafa® TYPE II; Weyermann
Obviously I will have no hops in the 15 minutes boil prior to souring the beer and will add hops once it is soured in the second boil. I won't have more than 18 IBU however.
Thanks for your feedback
Good day mate!
I am planning to brew a brown sour beer that would be a base should I want to do different versions using ingredients in secondary fermentation. I am thinking of sour cherries, raspberries and blackberries. May be also sea buckthorn, spruce tips, etc. or simply age it as a Oud Bruin.
As you can see I am first and foremost looking to get a solid base beer. I have built this recipe by analyzing multiple recipes from American Sour Book form Michael.
I would love to get feedback on this one. The plan is to do a kettle sour. I have a starter of Lactobacillus that I did from Probiotic and used in a previous batch. It soured the beer nicely; no off-flavour. I kept a gallon of the deposit that accumulated in the fermenters after 3 days of souring and planning on using this as a starter for this brew.
(75.0%) Superior Pale Ale Malt; Canada Malting
(8.3%) White Wheat; Rahr
(5.8%) Oats Raw
(4.2%) Victory® Malt; Briess
(3.3%) Roasted Barley
(2.5%) Caramunich® TYPE I; Weyermann
(0.8%) Carafa® TYPE II; Weyermann
Obviously I will have no hops in the 15 minutes boil prior to souring the beer and will add hops once it is soured in the second boil. I won't have more than 18 IBU however.
Thanks for your feedback
