KyleWolf
Well-Known Member
taking the plunge into sours. Got my hands on a mason jar of trub/yeast wash of EBY020- bug county. After thinking it through, I thought I might do an American Wild Ale, since we are all fancy now and have it as an official BJCP style. I have never brewed a sour before (*read "purposeful sour" haha), but I am a relatively veteran brewer, so I have a decent idea of what I need to do. That being said, I still would love some advice for this beer. Currently I am looking at:
09lb 08oz 2-Row
00lb 08oz Honey Malt
00lb 08oz Crystal 120
00lb 08oz Flaked Rye
0.125 oz Columbus 60min- 7-IBU
Pitching ECY bug county.
Mash Temp- 160F
Final Vol. 5.5gal
Predicted OG: 1.055
Predicted FG: 1.003
Predicted ABV: ~6%
Predicted SRM: 10
After 4-6mo, take an oak spiral, soak it in cabernet sauvignon (vacuum sealed) for 1mo. Add spiral to the beer for 2mo. Let age to ~8-10mo (so an additional 2mo after removing oak spiral). Bottle condition. The idea is not only would the spiral impart a caberent character, but the wine itself will significantly mellow the oak character of the spiral, giving it a much more mild barrel character.
So with that in mind, I would love to hear some thoughts and commentary. Thanks in advance!
09lb 08oz 2-Row
00lb 08oz Honey Malt
00lb 08oz Crystal 120
00lb 08oz Flaked Rye
0.125 oz Columbus 60min- 7-IBU
Pitching ECY bug county.
Mash Temp- 160F
Final Vol. 5.5gal
Predicted OG: 1.055
Predicted FG: 1.003
Predicted ABV: ~6%
Predicted SRM: 10
After 4-6mo, take an oak spiral, soak it in cabernet sauvignon (vacuum sealed) for 1mo. Add spiral to the beer for 2mo. Let age to ~8-10mo (so an additional 2mo after removing oak spiral). Bottle condition. The idea is not only would the spiral impart a caberent character, but the wine itself will significantly mellow the oak character of the spiral, giving it a much more mild barrel character.
So with that in mind, I would love to hear some thoughts and commentary. Thanks in advance!
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