jalgayer
Well-Known Member
Well,
Between posting and reading here, other forums, and books... I have come up with the following plan for my sour. I hope to get some feedback and advice to shore this up. Thank you all for your input (past and present)
MASH THE FOLLOWING AT 155F for 90min
1.75# Munich
1.75# Vienna
8oz Aromatic
6oz Caramunich
4oz Special B
BRING TO BOIL AND ADD
2# Wheat DME
1# Light DME
1oz Fuggles (15IBU)
COOL TO 68F AND ADD
Wyeast Rosealare Blend into a 6.5 Gallon Bucket with an airlock
FERMENT IN BUCKET
3-4 weeks
RACK TO 5GAL BETTER BOTTLE
With little head-space and an airlock
FORGET ABOUT IT
In the basement in the mid to high 60's for a year
ADD 1oz OAK CHIPS
To the better bottle for 1 more month
BOTTLE
With a little extra yeast
STATS
Predicted SG: 1.049
Predicted FG: 1.002
Predicted ABV: 6.1%
SRM: 13
FINAL NOTES
The timelines are approximations.
The predictions are just that
Thanks for any thoughts on any of the above... I am pretty excited.
Between posting and reading here, other forums, and books... I have come up with the following plan for my sour. I hope to get some feedback and advice to shore this up. Thank you all for your input (past and present)
MASH THE FOLLOWING AT 155F for 90min
1.75# Munich
1.75# Vienna
8oz Aromatic
6oz Caramunich
4oz Special B
BRING TO BOIL AND ADD
2# Wheat DME
1# Light DME
1oz Fuggles (15IBU)
COOL TO 68F AND ADD
Wyeast Rosealare Blend into a 6.5 Gallon Bucket with an airlock
FERMENT IN BUCKET
3-4 weeks
RACK TO 5GAL BETTER BOTTLE
With little head-space and an airlock
FORGET ABOUT IT
In the basement in the mid to high 60's for a year
ADD 1oz OAK CHIPS
To the better bottle for 1 more month
BOTTLE
With a little extra yeast
STATS
Predicted SG: 1.049
Predicted FG: 1.002
Predicted ABV: 6.1%
SRM: 13
FINAL NOTES
The timelines are approximations.
The predictions are just that
Thanks for any thoughts on any of the above... I am pretty excited.