adam_carmichael
New Member
Looking for input on a recipe idea that I'm toying with. The idea is to get something similar to a really great sour produced by Four Winds Brewery in Vancouver, Canada. The idea is to get a brightly acidic beer with a straw colour and intense tropical fruit flavour/aroma from the hops and Brett Trois. Here's the idea:
23 L batch: estimated 5.8%, 10ibu's
8# continental pilsner
2# munich
1# acidulated
Mash at 67C for 60min. Fly sparge straight into carboy and throw in some un-mashed pilsner. Top it up right to the very top and then put in a solid bung so that there is no headspace. Let it sour at 50C for 3 days.
Boil soured wort for 1hr, then hop stand 1 ounce Citra starting at 90C for about 10ibu's.
Ferment with 100% Brett Trois at 27C.
Dry hop after nearly complete fermentation (in my sealed bucket primary) with 2 ounces Vic Secret for 7 days. Keg and carb to whatever level feels right.
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So, any advice on the grain bill (these are the three malts used in Four Winds Nectarous)? How about temperature recommendations for Brett Trois for maxing out fruitiness? Thanks!
23 L batch: estimated 5.8%, 10ibu's
8# continental pilsner
2# munich
1# acidulated
Mash at 67C for 60min. Fly sparge straight into carboy and throw in some un-mashed pilsner. Top it up right to the very top and then put in a solid bung so that there is no headspace. Let it sour at 50C for 3 days.
Boil soured wort for 1hr, then hop stand 1 ounce Citra starting at 90C for about 10ibu's.
Ferment with 100% Brett Trois at 27C.
Dry hop after nearly complete fermentation (in my sealed bucket primary) with 2 ounces Vic Secret for 7 days. Keg and carb to whatever level feels right.
-------
So, any advice on the grain bill (these are the three malts used in Four Winds Nectarous)? How about temperature recommendations for Brett Trois for maxing out fruitiness? Thanks!
