So, was looking around for some stuff about the next release at Jackie O's, and stumbled upon an article that Brad had done for Embrace The Funk, and he shared a recipe for their sour raspberry beer Dynamo Hum (which is one of the best beers that Jackie O's makes).
So I present to you:
Dynamo Hum Clone
1.052 OG, 90 minute boil, 5% ABV
63% American 2-Row
37% White Wheat
Mash at 147F
Saaz at 60 min
Saaz at 30 min
Saaz at 0 min
**Brad uses 3lbs of 4.5aa Saaz in 8.5bbls of wort**
Ferment with Wyeast 1056 at 68F
After ferment, chill the beer down and add 1/2lb of raspberry puree for every gallon of wort. Keep beer cool for 5 days. Trasfer the beer into a cabernet barrel.
Once in the barrel, add Brett B and Brett L. Allow Brett to ferment for 2 to 5 months. After the initial brett ferement (2 to 5 months,) add pedio and lacto cultures.
At 1 year, add 1lb of fresh raspberries per gallon of barreled beer, preferbly locally harvested. Give the raspberries a gentle rinse and add to the barrel.
At 2 years, add another does of raspberries, 1lb per gallon, let the beer age for an additional 3 months and then package.
Enjoy
So I present to you:
Dynamo Hum Clone
1.052 OG, 90 minute boil, 5% ABV
63% American 2-Row
37% White Wheat
Mash at 147F
Saaz at 60 min
Saaz at 30 min
Saaz at 0 min
**Brad uses 3lbs of 4.5aa Saaz in 8.5bbls of wort**
Ferment with Wyeast 1056 at 68F
After ferment, chill the beer down and add 1/2lb of raspberry puree for every gallon of wort. Keep beer cool for 5 days. Trasfer the beer into a cabernet barrel.
Once in the barrel, add Brett B and Brett L. Allow Brett to ferment for 2 to 5 months. After the initial brett ferement (2 to 5 months,) add pedio and lacto cultures.
At 1 year, add 1lb of fresh raspberries per gallon of barreled beer, preferbly locally harvested. Give the raspberries a gentle rinse and add to the barrel.
At 2 years, add another does of raspberries, 1lb per gallon, let the beer age for an additional 3 months and then package.
Enjoy
