rlmiller10
Well-Known Member
Decided to do an experiment. I brewed a small batch (3 gal) of my winter pale ale but used 2 cups of sour dough starter for the yeast pitch.
3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 45.5 %
1 lbs 12.8 oz Vienna Malt (3.5 SRM) Grain 2 27.3 %
1 lbs 3.2 oz Munich Malt (9.0 SRM) Grain 3 18.2 %
4.8 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 4 4.5 %
4.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 4.5 %
15.0 g Chinook [11.00 %] - Boil 60.0 min Hop 6 29.3 IBUs
6.0 g Chinook [11.00 %] - Boil 15.0 min Hop 7 5.8 IBUs
2.7 g Centennial [10.00 %] - Boil 15.0 min Hop 8 2.4 IBUs
6.7 g Centennial [10.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
6.7 g Chinook [11.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
Mash for 1 hr in a cooler, initial temp 151, final temp 149
Fermented at 66 F for the first week then come up to 70 F for the last two weeks.
OG: 1.050
FG: 1.003
Notes: Was slow to show much sign of fermentation, about 2 days to get going. Had a small krausen, about 1/2 inch thick. After the krausen feel had little yeast rafts until I cold crashed before bottling. Aroma during fermentation was the same as when I brew this recipe using US-05.
Tasted at bottling and has some ester characteristics. If I had not known I would have guessed I had used an English ale yeast.
Was very surprised at the FG. I have brewed this same recipe numerous times using US-05 and the FG is always 1.012 give or take a point.
Tasting during bottling had no sour notes. The mouth feel and residual sweetness was also greater than I expected for a gravity of 1.003.
After it carbs I will post more tasting notes.
3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 45.5 %
1 lbs 12.8 oz Vienna Malt (3.5 SRM) Grain 2 27.3 %
1 lbs 3.2 oz Munich Malt (9.0 SRM) Grain 3 18.2 %
4.8 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 4 4.5 %
4.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 4.5 %
15.0 g Chinook [11.00 %] - Boil 60.0 min Hop 6 29.3 IBUs
6.0 g Chinook [11.00 %] - Boil 15.0 min Hop 7 5.8 IBUs
2.7 g Centennial [10.00 %] - Boil 15.0 min Hop 8 2.4 IBUs
6.7 g Centennial [10.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
6.7 g Chinook [11.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
Mash for 1 hr in a cooler, initial temp 151, final temp 149
Fermented at 66 F for the first week then come up to 70 F for the last two weeks.
OG: 1.050
FG: 1.003
Notes: Was slow to show much sign of fermentation, about 2 days to get going. Had a small krausen, about 1/2 inch thick. After the krausen feel had little yeast rafts until I cold crashed before bottling. Aroma during fermentation was the same as when I brew this recipe using US-05.
Tasted at bottling and has some ester characteristics. If I had not known I would have guessed I had used an English ale yeast.
Was very surprised at the FG. I have brewed this same recipe numerous times using US-05 and the FG is always 1.012 give or take a point.
Tasting during bottling had no sour notes. The mouth feel and residual sweetness was also greater than I expected for a gravity of 1.003.
After it carbs I will post more tasting notes.