Extract Sour

[MadCat]

I am a reasonably experienced brewer with extracts and steeping grains, and have recently discovered how delicious commercial sours are, but hate how expensive they are. So I am interested in getting started with sour brewing, but would like to stick with extract and steeping grains. I have been reading up as much as I can on sour brewing, but I am having a hard time coming up with a recipe, as it seems most people are doing all grain by the time they are doing sours. I do see there are a few kits on Northern Brewer and More Beer that are extract. I generally have been liking Flanders Reds, as well as Russian River and Modern Times sours, so I think I would like to stick with something along the lines of a Flanders Red but doesn't have to be traditional. I'm also considering using TYB Melange rather than Wyeast Roselare based on what I've read, though I'm open to suggestions. Anybody have suggestions on what recipe to use? And what kind of time frame am I looking at for the Melange?

 

[ffaoe]

I have done 3 or 4 sours from extract. I have also done pretty easy partial mash sours. In the past I have always used wyeast lambic blend plus dregs. I just got a vial of TYB mélange and will be using that within a month or so on a second line of sours.

Ok, my fairly easy modified and shortened stovetop partial turbid mash:
-gelatinize 2 pounds raw white wheat then cool
- add .5 lb 2-row
- add water to 126 degrees for 15 min.
- remove 1/3 liquid
- add boiling water to 149 degrees for 15 min.
- remove 1/3 liquid
- add boiling water to 154 degrees for 15 min.
- remove 1/3 liquid
- add boiling water to 162 degrees for 15 min.
- sparge at 170 degrees

then add 6 pounds Pilsen LME, .5lbs maltodextrine, and .5 lbs Wheat DME. and bring to boil.

(optional) add 2oz aged hops and boil for 30 min.

add yeast nutrient at 15 min.

cool and pitch selected yeast blend or blends

My first extract lambic was as simple as:
- 6 lbs. Wheat LME
- starchy runnings from 1lb. raw white wheat gelatinized
- yeast nutrient
- wyeast lambic blend and dregs

P.S. Being in NJ as well, where did you manage to get Russian River or Modern Times?
I'm a huge fan of Michael Tonsmeire AKA madfermentationist, his book and blog where I learned most of what I know about sours.

 

[505-Brewer]

Jamil's "Brewing Classic Styles" would be one place to go for some recipes to use or build from.

 

[LakesideBrewing]

https://www.homebrewtalk.com/showthread.php?t=322168


Here is a very popular one.

 

[MadCat]

I have been in the process of reading American Sour Beers, which is fantastic for knowledge, but he seems to primarily focus on all grain with recipes. I've had the RR and MT sours on my businesses trips to San Diego. I know that Philly gets Russian River so if you're persistent with hunting you could get those, though I know they fly off the shelves fast. Thanks for the basic recipes, and I'll probably have to pick up Brewing Classic Styles as well.

 

[Calder]

You can make excellent sours with extracts, really simple too. The malt doesn't play too much in the final product.

Do a little research for some recipes, but keep it simple. Here are a couple of ideas:

Lambic Style:
- Wheat extract to about 1.056
- hop to 10 IBUs max
- You could get away with a 15 minute boil; whatever it takes to get 10 IBUs.
- Use any commercial Lambic or Flanders bug mix, and add some bottle dregs when you get them. Dregs do not have be pitched with the commercial blend, could be added months later, but earlier will give quicker results. Jolly Pumpkin has good bugs, and the bottles are usually fresh.

Flanders Red:
- Any light extract will do. Munich might go well.
- 5% Special B
- 5% CaraMunich
- Same as for Lambic Style above.

 

[505-Brewer]

Adding several ounces of maltodextrin will ensure the bugs have enough food for the long haul as well.

 

[MadCat]

Thanks, both of those recipes look nice and simple. I unfortunately have to go out of state for Jolly Pumpkin, so I might not end up with anything from them. Probably will have to rely on The Bruery for dregs.

As far as adding maltodextrin goes, is 8 oz for 5 gallons reasonable?

 

[505-Brewer]

Thanks, both of those recipes look nice and simple. I unfortunately have to go out of state for Jolly Pumpkin, so I might not end up with anything from them. Probably will have to rely on The Bruery for dregs.

As far as adding maltodextrin goes, is 8 oz for 5 gallons reasonable?

I see 3-4 oz as more common. Search "Steve Piatz sour beer" or "Steve Piatz Lambic"

http://byo.com/videos/item/975-lambic-brewing

http://www.slideshare.net/mobile/GailWilliams2/never-too-soon-to-go-sour-sour-beer-hombrewing

Ive been doing all grain for cost reasons but it makes me think of using extract just to save time. GW Kent has the best price on 50# sacks of DME if you really want to go crazy.

I would add it up front. I tried to make a beer that never soured properly more sour by adding maltodextrine and all it did was feed the brett. 2 years in its mostly brett thats alive.

Cheers